Ingredients
Equipment
Method
- Place the uncooked pasta, broth, and water into a large pot or Dutch oven.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and cook, stirring frequently, for about 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
- While the pasta cooks, heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
- Once the pasta is cooked, remove the pot from the heat. Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, salt, and pepper.
- Stir in the cooked garlic and oil mixture. Continue stirring until the sauce thickens slightly and coats the pasta evenly. If the sauce is too thick, add a splash of hot water or broth until you reach your desired consistency.
- Serve immediately. You can garnish with extra Parmesan cheese or fresh parsley if desired.
Nutrition
Notes
Stirring the pasta frequently while it cooks is important to prevent it from sticking to the bottom of the pot. If you prefer a richer sauce, you can substitute half of the water with milk.