Ingredients:

  • 12 oz (340g) Linguine or Fettuccine
  • 2 cups (480ml) Chicken or Vegetable broth
  • 1 cup (240ml) Heavy cream
  • 3 tbsp (42g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 2 tbsp (30ml) Fresh parsley, chopped
  • 1 tsp (5ml) Lemon juice

Instructions:

  1. Melt the butter over medium heat in a large deep skillet or 5-quart pot. Add the minced garlic and sauté for about 1 minute until fragrant and translucent.
  2. Pour in the broth and heavy cream, and bring the mixture to a gentle boil.
  3. Add the pasta, stirring occasionally to prevent sticking. Simmer uncovered for 8–11 minutes until the liquid reduces and thickens.
  4. Once the pasta is al dente, turn the heat to low. Fold in the Parmesan cheese, parsley, and lemon juice, stirring gently until the sauce is glossy and clings to the noodles.