Ingredients:

  • 3 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 cups low sodium chicken broth
  • 1.5 cups whole milk
  • 8 oz dry fettuccine pasta
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Place a large deep skillet over medium heat and melt the butter until foaming. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant and pale golden.
  2. Pour in the chicken broth and whole milk, then add the dry fettuccine. Increase heat to bring the liquid to a gentle simmer, using tongs to submerge the pasta as it softens.
  3. Simmer uncovered for 12 to 15 minutes. Stir frequently during the final 5 minutes to prevent sticking and to help the starch emulsify the sauce as the liquid reduces.
  4. Once the pasta is al dente and the liquid has thickened into a glossy coat, stir in the grated parmesan cheese and heavy cream. Garnish with fresh parsley and serve immediately.