Ingredients
Equipment
Method
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- If using wine, pour it into the skillet and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low. Stir in the heavy cream and let it warm through for 2 minutes. Do not let it boil rapidly.
- Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
- Add the drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated. Add more pasta water if needed to create a glossy sauce.
- Stir in the fresh parsley. Serve immediately in bowls.
Notes
For the best restaurant texture, finish the pasta directly in the sauce. This allows the starch from the pasta water to emulsify with the fat in the sauce, creating a creamy coating without needing excessive amounts of cream.