This is a magical little number, where the pasta is cooked in the milk broth, releases is starches and thickens the sauce. All in a single saucepan. It's easily doubled. If you want to control the amount of garlic flavour in the sauce, I recommend weighing the garlic - stores rarely care which varietal they sell, some cloves are huge, others quite small.
Servings: 2
2 Tbsps (1oz/28gr) butter
2 cloves garlic (8gr), minced
2 cups mild broth such as chicken
1 cup milk, or more, as needed
8 oz uncooked fettuccine or spaghetti
Salt and pepper, to taste
1 oz (28g) Parmesan cheese, grated, + 1 oz (28g) for garnishing
2 Tbsps fresh parsley leaves, chopped
- Have your broth at the ready to stop the browning of the garlic.
- Melt the butter in a large skillet over medium heat. Just as the butter melts, put in the garlic. This next part is really quick, just a minute or so. Add the garlic and cook, stirring frequently, until fragrant and just starting to lightly brown.
- Immediately stir in the broth, milk and pasta. Season with salt and pepper, to taste.
- Bring to a boil and reduce to a simmer, stirring frequently, until the pasta is cooked through, about 18 to 20 minutes.
- Stir in the Parmesan.
- If the mixture is too thick, add more milk as needed until the desired consistency is obtained.
- Serve immediately, garnished with parsley.
