Pasta Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried pasta and cook until just al dente according to package instructions (usually 1–2 minutes less than package time). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Sauté garlic and make roux

In a large skillet or sauté pan over medium heat, melt 2 tablespoons unsalted butter. Add the 3 minced garlic cloves and cook, stirring, for 30–45 seconds until fragrant but not browned. Sprinkle 1 tablespoon all-purpose flour over the butter and garlic and cook, stirring constantly, for 1 minute to remove the raw flour taste.

Add milk and cream

Gradually whisk in 1 cup whole milk and 1 cup heavy cream to the roux, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer over medium-low heat.

Thicken and season

Simmer the sauce for 3–4 minutes, stirring frequently, until it begins to thicken and coats the back of a spoon. Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg (if using). Taste and adjust seasoning as needed.

Add cheese

Lower heat to low. Gradually stir in 1 cup freshly grated Parmesan cheese, a handful at a time, stirring until the cheese melts into a smooth, creamy sauce. If the sauce becomes too thick, whisk in up to 1/2 cup reserved pasta cooking water, a few tablespoons at a time, until you reach a silky consistency.

Add the drained pasta to the skillet with the cream sauce and toss gently to combine, making sure each strand/piece is coated. If needed, add more reserved pasta water a tablespoon at a time to loosen the sauce so it clings but doesn’t pool.

Stir in 2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmesan. Taste and adjust seasoning with a pinch more salt or pepper, or a few red pepper flakes if you like heat.

Serve immediately, garnished with additional Parmesan and parsley as desired.