Creamy Garlic Parmesan Pasta

Instructions

1. 1

   Put a large pot of water on to boil and salt it properly — it should taste like the sea (about 1 tbsp salt per 4 liters). Underseasoned pasta water means bland pasta no sauce can fix.

2. 2

   Grate the Parmesan and mince the garlic before anything hits the heat — the sauce comes together faster than you can prep mid-cook.

3. 3

   Drop the pasta in and cook 1 minute short of the package's al dente time, stirring in the first minute. Set a timer.

4. 4

   While the pasta cooks, melt the butter in a large, deep skillet over MEDIUM heat — not higher. Add the garlic and cook, stirring, for about 1 minute until fragrant and just barely golden at the edges. Browned garlic turns acrid and will make the whole cream sauce bitter.

5. 5

   Pour in the cream, bring it to a gentle simmer (small bubbles at the edges, never a rolling boil), and let it thicken for 3–4 minutes, stirring now and then, until it coats the back of a spoon and a finger dragged through leaves a track.

6. 6

   Just before the timer goes off, scoop out a full mug of the starchy pasta water. Then drain the pasta — don't rinse it; the surface starch is what makes the sauce grip.

7. 7

   Add the pasta to the skillet and toss through the cream. Now add the Parmesan a handful at a time, tossing constantly between additions so it melts into the sauce instead of clumping into strings.

8. 8

   Loosen the sauce with pasta water, a splash (2–3 tbsp) at a time, tossing after each, until it's glossy and flows lazily — it should coat the noodles, not pool under them. You'll likely use 60–120ml.

9. 9

   Season with the black pepper and taste before adding salt — the Parmesan brings plenty.

10. 10

    Serve immediately in warm bowls, topped with parsley, more Parmesan, and a last grind of pepper. Cream sauces tighten as they cool, so if it sits, revive it with another splash of pasta water.