Ingredients:

  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 cups low sodium chicken broth
  • 1.5 cups whole milk
  • 8 oz dry spaghetti or fettuccine
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Place 2 tbsp unsalted butter in your large skillet over medium heat. Once it starts to sizzle, add the 4 cloves of minced garlic and 1/2 tsp red pepper flakes. Sauté for about 1 minute until the aroma fills the room and the garlic is soft but not browned. Note: Browning the garlic too much will make the sauce taste bitter.
  2. Pour in the 2 cups of chicken broth and 1.5 cups of whole milk. Add the 1/2 tsp salt and 1/4 tsp pepper. Bring the mixture to a gentle simmer.
  3. Place the 8 oz dry spaghetti into the simmering liquid. If it doesn't fit, wait 30 seconds for the ends to soften, then gently nudge the rest into the pan with tongs.
  4. Cook for about 10 to 12 minutes, stirring frequently to prevent the noodles from clumping together. Cook until the pasta is al dente and most of the liquid has been absorbed into a thick slurry.
  5. Pour in the 1/2 cup heavy cream. Stir constantly for 1 to 2 minutes until the sauce looks glossy and velvety. This step emulsifies the remaining starch with the added dairy fat.
  6. Remove the pan from the heat. Sprinkle in the 1/2 cup freshly grated parmesan cheese. Stir vigorously until the cheese has completely melted into the sauce without leaving any clumps.
  7. Add the 1 tsp lemon zest and 1 tbsp fresh parsley. Toss everything together one last time to distribute the brightness.
  8. Let the pasta sit for 2 minutes before serving. Watch as the sauce thickens slightly and clings tightly to every strand of spaghetti.