Creamy Garlic Butter Spaghetti with Parmesan

What you need

• 225 g (8 oz) spaghetti
• 2 tbsp butter
• 4 cloves garlic cloves, large, minced
• 240 ml (1 cup) heavy cream
• 85 g (3 oz) parmesan, finely grated, plus extra for serving
• salt, for the pasta water and to taste
• black pepper, freshly ground, to taste
• fresh parsley, chopped, optional

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil and salt it well.

2. 2

   Cook the spaghetti until al dente. Save 240 ml (1 cup) of the cooking water before draining.

3. 3

   While the spaghetti cooks, melt the butter in a wide frying pan over medium heat until it foams.

4. 4

   Add the garlic and stir until it smells fragrant, about 30 seconds. Do not let it brown.

5. 5

   Pour in the cream, bring to a gentle simmer and let it thicken a little, about 3 min, stirring often.

6. 6

   Stir in the parmesan a handful at a time until it melts into a smooth sauce.

7. 7

   Add the drained spaghetti and toss over low heat until hot and coated.

8. 8

   Loosen the sauce with the saved water, 1 tbsp at a time, until it clings to the strands without pooling.

9. 9

   Taste and season with salt and pepper.

10. 10

    Serve right away with extra parmesan and a sprinkle of parsley.

Imported from pinchandswirl.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.