Ingredients:

  • 2 tbsp (28g) Unsalted Butter
  • 6 cloves Garlic, minced (divided)
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 0.5 tsp Red Pepper Flakes
  • 1 lb (454g) Fettuccine or Linguine pasta
  • 3 cups (710ml) Low-sodium Chicken Broth
  • 1 cup (240ml) Heavy Cream
  • 1 cup (90g) Freshly grated Parmesan cheese
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tsp Lemon Zest

Instructions:

  1. Place a large, deep skillet or Dutch oven over medium heat and melt the butter until foaming. Add half of the minced garlic and sauté for 1–2 minutes until fragrant and pale golden.
  2. Pour in the chicken broth, heavy cream, salt, black pepper, and red pepper flakes. Increase heat to medium-high and bring to a gentle simmer.
  3. Add the dry pasta to the simmering liquid. As the noodles soften, use tongs to submerge them fully. Cook, stirring occasionally to prevent sticking, for about 12-15 minutes or until the pasta is al dente and the liquid has reduced into a thick sauce.
  4. Stir in the remaining minced garlic, grated parmesan cheese, fresh parsley, and lemon zest. Toss vigorously until the cheese is melted and the sauce is glossy. Serve immediately.