- 2 teaspoons olive oil
- 4 cloves garlic minced
- 2 tablespoons butter
- 3 cups chicken broth plus more if needed
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 8 ounces ½ pound spaghetti
- 1 cup grated Parmesan cheese
- ¾ cup heavy cream
- 1 ½ tablespoons dried parsley
1 3-quart saucepan
1 Colander
1 Garlic Press
1 Grater
1 Wooden Spoon
Sauté the Garlic: Heat olive oil in a large saucepan over medium heat. Add minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant and just starting to turn golden—avoid browning to prevent bitterness. Create the Sauce Base: Add butter to the garlic and let it melt fully, then pour in chicken broth. Stir in black pepper and salt, bringing the mixture to a gentle boil while stirring to ensure the flavors blend evenly. Cook the Pasta: Add the spaghetti directly into the simmering broth. Cook uncovered, stirring often to prevent sticking, until the pasta is tender and most of the liquid is absorbed—add extra broth if the pan becomes too dry. Enrich with Cream & Cheese: Reduce the heat to low. Stir in Parmesan cheese until fully melted, then pour in the heavy cream. Keep stirring until the sauce thickens and clings to the pasta, creating a silky texture. Finish & Garnish: Sprinkle in dried parsley, tossing gently to distribute evenly. Serve immediately, optionally topping with extra Parmesan or freshly cracked black pepper for added flavor.
- Use freshly grated Parmesan for the best melt and flavor—pre-grated varieties can result in a grainy sauce.
- If the sauce thickens too much, add a splash of warm broth or cream to loosen it.
- For extra nutrition, toss in sautéed spinach, mushrooms, or grilled chicken before serving.
- Keep the pasta moving during cooking to prevent clumping and ensure even doneness.
- This recipe works best with long pasta like spaghetti or linguine, but short pasta shapes can be used in a pinch.
