Ingredients
Scale
- 12 ounces of spaghetti or your preferred pasta
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice (optional for a hint of brightness)
If you’re feeling adventurous like my mother often was, try adding a pinch of red pepper flakes for a bit of heat, or substitute the parsley with fresh basil for a different flavor profile.
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to let it burn, as my Nonna Rosa would always remind me.
- Reduce the heat to low and stir in the heavy cream, allowing it to gently simmer. This was always my favorite part as a child, watching the cream swirl and thicken.
- Add the Parmesan cheese gradually, stirring continuously until it melts into a silky sauce. Season with salt and pepper to taste.
- Toss the cooked pasta into the skillet, ensuring each strand is beautifully coated with the sauce. If you’re adding lemon juice, now’s the time to stir it in.
- Remove from heat and sprinkle with fresh parsley, mixing well to distribute the herbs. Serve immediately, garnished with extra Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International