Ingredients:

  • 450g Fettuccine or Bow Tie pasta
  • 15g Salt (for boiling water)
  • 57g Unsalted butter
  • 20g Fresh garlic, minced
  • 240ml Heavy cream
  • 100g Freshly grated Parmesan cheese
  • 3g Salt (adjust to taste)
  • 1g Black pepper
  • 8g Fresh parsley, chopped
  • 450g Chicken breast, cubed and seasoned (optional)

Instructions:

  1. Bring a large pot of water with 15g salt to a rolling boil. Add the pasta and cook until al dente. Note: This means it still has a slight firm bite in the center.
  2. Just before draining, scoop out about ½ cup of the starchy pasta water. Set it aside.
  3. Melt 57g butter in your skillet over medium heat. Add 20g minced garlic and sauté for 1-2 mins until fragrant and shimmering.
  4. Pour in 240ml heavy cream. Stir constantly and let it simmer for 3-5 mins until it thickens slightly and bubbles gently.
  5. Lower the heat to low. Whisk in 100g Parmesan cheese until the sauce is smooth and velvety.
  6. Stir in 3g salt and 1g black pepper. Note: Taste first, as Parmesan is already quite salty.
  7. Add the cooked pasta and the optional 450g cooked chicken breast into the skillet.
  8. Toss vigorously for 1-2 mins until the sauce clings to the noodles.
  9. If the sauce looks too thick or clumpy, stir in a splash of the reserved pasta water until it's silky.
  10. Garnish with 8g chopped fresh parsley and serve immediately.