Garlic Pasta Boiled in its own Sauce

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 

1. Have your broth at the ready to stop the browning of the garlic.
2. 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.
3. Immediately stir in the broth, milk and pasta. Season with salt and pepper, to taste.
4. Bring to a boil and reduce to a simmer, stirring frequently, until the pasta is cooked through, about 18 to 20 minutes. 
5. Stir in the Parmesan. 
6. If the mixture is too thick, add more milk as needed until the desired consistency is obtained.
7. Serve immediately, garnished with parsley.