Ingredients:

  • 4 oz (115g) unsalted butter, cut into cubes
  • 1 cup (240ml) heavy cream (double cream in the UK)
  • 1 clove garlic, minced (optional, some purists frown upon it)
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground, or to taste
  • 1 cup (115g) finely grated Parmigiano-Reggiano cheese, freshly grated
  • 1/2 cup (120ml) reserved pasta water, hot

Instructions:

  1. Cook your pasta according to package directions until al dente, reserving 1/2 cup of pasta water before draining.
  2. In a large skillet over medium-low heat, melt the butter until it's just melted and shimmering. Don't let it brown!
  3. If using, sauté the minced garlic in the melted butter for about 30 seconds until fragrant. Be careful not to burn it.
  4. Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer gently for 2-3 minutes, allowing it to slightly thicken.
  5. Remove from heat and gradually whisk in the grated Parmigiano-Reggiano, a little at a time, until completely melted and smooth. The sauce should be thick and creamy.
  6. If the sauce is too thick, whisk in a little reserved pasta water at a time until it reaches your desired consistency.
  7. Season with salt and freshly ground black pepper to taste.
  8. Add the drained pasta to the skillet and toss well to coat evenly with the sauce. Add more pasta water if needed to achieve the perfect creamy consistency.
  9. Serve immediately, garnished with extra Parmigiano-Reggiano and freshly ground black pepper, if desired.