Ingredients

• 12 oz (340 g) spaghetti your favorite pasta
• 2 tablespoons uns butter
• 4 cloves garlic, finely minced
• 1 cup heavy cream
  1 cup grated Parmesan cheese
• /2 cup pasta cooking water (plus more as needed)
• Salt and ground black pepper, to taste
• 1/4 teaspoon pepper flakes (optional)
• tablespoons fresh parsley, plus more for garnish
• Zest of 1 lemon (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
  Measuring cups and spoons- Knife and cutting board
• Colander## Time
• Prep: 5 minutes
• Cook: 15 minutes
• Total: 20 minutes## Servings- Serves4

Instructions

1. Bring a large pot of salted to a boil. Add pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of the cooking water, then drain and set aside.
2. In a skillet, melt butter over medium heat. Add garlic sauté about 1 minute, until fragrant but not browned.
3. Pour in heavy cream and bring to a gentle simmer. Reduce to low and in Parmesan cheese melted and smooth.
   4 Stir reserved pasta water little at a time to reach a silky sauce consistency. If the sauce becomes too thick, add more water tablespoon a time.
   . Season with salt, black pepper and red pepper flakes (if using). Add zest (if) chopped parsley.
4. the cooked pasta to the sauce, tossing to coat evenly. Cook for 1–2 minutes let flavors meld.
5. and adjust seasoning. Serve immediately, garnished with additional parsley and a light grating of Parmesan if desired.

Variations- Add sautéed mushrooms and spinach for extra color and nutrition.

• Toss cooked chicken or shrimp for a heartier dish.
  Substitute-and-half or milk for a lighter, understanding the sauce may be thinner.

Chef’s Notes

• For a silkier sauce, temper the cream by warming it gently before adding to the.
• Freshly grated Parmesan yields more robust flavor preated varieties.
  If prefer a stronger lemon note, increase or finish with squeeze of fresh lemon juice just before serving.