Ingredients
- 10 ounces dry spaghetti
- 4 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 1/2 cups heavy cream
- Kosher salt to taste
- 1/4 teaspoon black pepper
- 1/2 cup reserved pasta water optional
- 2/3 cup freshly grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add dry spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
- In a large skillet over medium-low heat, melt unsalted butter. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in heavy cream and let it simmer over medium heat for about 10 minutes until slightly thickened. Stir in salt and pepper.
- Lower the heat to low and add the drained spaghetti to the skillet. Toss the spaghetti to coat with the sauce, adding reserved pasta water a little at a time if the sauce is too thick.
- Stir in grated Parmesan cheese until it melts into the sauce. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley if desired.