Ingredients:

  • 2 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 cups low-sodium chicken or vegetable broth
  • 1.5 cups whole milk
  • 1/2 tsp kosher salt
  • 8 oz fettuccine or linguine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a deep skillet or Dutch oven over medium heat and melt the butter. Add the minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant and pale golden.
  2. Pour in the chicken broth, whole milk, and kosher salt. Stir to combine and bring the mixture to a gentle simmer.
  3. Add the fettuccine noodles to the pot. As they soften, use silicone tongs to submerge them completely. Cook, stirring occasionally to prevent sticking, for about 10-12 minutes or until the pasta is al dente and the liquid has reduced significantly.
  4. Reduce heat to low. Stir in the heavy cream and freshly grated Parmesan cheese. Toss continuously until the cheese is melted and the sauce has emulsified into a glossy coating.
  5. Remove from heat. Garnish with fresh chopped parsley and serve immediately while the sauce is at its peak silkiness.