Ingredients:

  • 1 lb linguine or fettuccine
  • 2 tsp sea salt
  • 6 cloves fresh garlic, finely minced
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 cup low-sodium chicken broth
  • 0.75 cup whole milk
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 tsp cracked black pepper
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Boil the water. Fill a large pot with water and 2 tsp of sea salt. Once at a rolling boil, add 1 lb of pasta. Cook for 1-2 minutes less than the package directions. Note: We want the pasta to be slightly firm because it will finish cooking in the sauce.
  2. Reserve the magic liquid. Before you drain the pasta, use a heat proof measuring cup to scoop out 1 cup of the starchy pasta water. Set this aside.
  3. Start the garlic cold. Place 2 tbsp butter and 1 tbsp olive oil in a large skillet. Add your 6 cloves of minced garlic before you turn on the heat.
  4. Sauté gently. Turn the heat to medium low. Let the garlic sizzle gently for 2-3 minutes until fragrant and translucent but not browned. Note: If the garlic turns brown, it becomes bitter; keep the heat low.
  5. Build the liquid base. Whisk in 1 cup chicken broth and 0.75 cup whole milk. Increase the heat slightly to medium.
  6. Simmer and reduce. Let the mixture bubble gently for 3-5 minutes until the liquid reduces slightly and looks slightly thickened.
  7. Combine. Add the cooked pasta directly into the skillet. Sprinkle 0.5 cup grated Parmesan over the top.
  8. The Emulsion Toss. Using your tongs, toss the pasta vigorously. Add the reserved pasta water a splash at a time until the sauce is glossy and clings to the noodles.
  9. Final Seasoning. Add 0.5 tsp cracked black pepper and toss again.
  10. Garnish and Serve. Top with 2 tbsp fresh parsley and serve immediately while the sauce is at its peak.