Creamy Garlic Pasta by Good Food

Ingredients

• 300g Tagliatelle pasta (or any long pasta)
• 20g Salted butter
• 6 Garlic cloves, finely chopped
• 2 tbsp Plain flour
• 150ml Chicken stock
• 200ml Double cream
• 85g Parmesan cheese, grated, divided
• 20g Flat-leaf parsley, roughly chopped
• 25 twists Freshly ground black pepper
• to taste Salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the tagliatelle pasta and cook according to package instructions until al dente, usually 8-10 minutes. Reserve about 1 cup of the starchy pasta water before draining the pasta.
2. While the pasta cooks, melt the salted butter in your largest frying pan or a deep skillet over medium heat. Once the butter is fully melted and lightly foaming, add the finely chopped garlic and 25 twists of freshly ground black pepper. Cook for 4-5 minutes, stirring occasionally, until the garlic is light golden and fragrant, taking care not to burn it.
3. Sprinkle the plain flour into the pan with the garlic butter, stirring constantly with a whisk or wooden spoon to form a thick paste (a roux). Cook this roux for 1-2 minutes, continuing to stir, to cook out the raw flour taste.
4. Gradually whisk in the chicken stock, starting with a small amount and incorporating it fully before adding more, until you have a smooth, lump-free sauce. Then, pour in the double cream and sprinkle in approximately 65g (about three-quarters) of the grated Parmesan cheese. Stir continuously until the cheese has melted and the sauce is smooth and combined.
5. Taste the sauce and season to taste with a pinch of salt if needed. Remember that the chicken stock and Parmesan are already salty.
6. Using tongs, transfer the cooked tagliatelle directly from its pot into the creamy sauce in the frying pan, alongside a good splash (about 1/4 to 1/2 cup) of the reserved pasta cooking water. The starch in the pasta water will help emulsify and thicken the sauce.
7. Mix the pasta thoroughly with the sauce, tossing until every strand is coated. If the sauce appears too thick or needs further emulsification, add a little more pasta water, a tablespoon at a time, until you achieve a thick, glossy, and beautifully coated consistency.
8. Divide the creamy garlic pasta evenly between four serving bowls. Garnish each portion generously with the remaining grated Parmesan cheese and the freshly chopped flat-leaf parsley before serving immediately.