Ingredients:

  • 1 lb penne pasta
  • 4 qt water
  • 2 tbsp salt
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmigiano Reggiano
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring 4 qt of water and 2 tbsp salt to a rolling boil in a large pot.
  2. Add 1 lb penne pasta to the boiling water and cook until just al dente, usually 1–2 minutes less than package instructions.
  3. Before draining the pasta, reserve 1 cup of the starchy pasta water using a measuring cup, then drain the pasta using a colander and set aside.
  4. Melt 1/2 cup unsalted butter in a large skillet over medium heat until it begins to foam.
  5. Stir in 3 cloves minced garlic and sauté for 1 minute until fragrant and nutty, ensuring it does not brown.
  6. Pour in 2 cups heavy cream and bring to a gentle simmer, avoiding a hard boil.
  7. Lower the heat and whisk in 1 1/2 cups grated Parmigiano Reggiano one handful at a time, stirring constantly until the sauce is smooth and velvety.
  8. Stir in 1/2 tsp salt and 1/4 tsp black pepper.
  9. Fold in the cooked penne and toss for 1–2 minutes.
  10. If the sauce is too thick, whisk in the reserved pasta water one tablespoon at a time until the consistency is glossy and coats the pasta perfectly.