Instructions

• Bring a large pot of water to a boil and cook the 8 ounces of pasta until al dente according to package directions. Before draining, reserve some of the hot pasta cooking water, then drain the pasta.
• When the pasta has about 2 minutes left on its cooking time, start the sauce: melt 1 tablespoon butter in a skillet over medium heat.
• Add 1 teaspoon flour to the melted butter and cook, stirring often, for about 2 minutes to form a light roux.
• Add 2–3 minced garlic cloves and 1/4 cup chicken broth to the roux; stir and let it simmer for about 1 minute.
• Whisk in 1 cup heavy (whipping) cream and continue to cook over medium to medium-low heat, stirring occasionally, until the sauce thickens to your liking (a few minutes).
• Stir in 1/3 cup freshly grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
• Add the drained pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, loosen it with a little of the reserved pasta water until you reach the desired consistency.
• Serve immediately, garnishing with chopped fresh parsley and extra Parmesan if desired.