📖 Instructions

1. To begin, gather all your ingredients and place them within easy reach on your counter. A little mise en place goes a long way for a smooth cooking process! Don't forget to take your heavy cream out of the fridge so it can warm up slightly; room temperature cream integrates better.
2. First, grab a large, heavy-bottomed pot or a Dutch oven. This is our 'one-pot wonder' vessel, so make sure it's big enough to hold everything comfortably without overflowing once the pasta starts absorbing liquid. Think 4-6 quart size.
3. Pour 4 cups of chicken or vegetable broth into your chosen pot. If you're using unsalted broth, you'll want to be a bit more generous with salt later. Add 1.5 cups of water to dilute the broth slightly and provide enough liquid for the pasta to cook fully.
4. Next, add your pasta of choice directly into the broth and water. I love using linguine, fettuccine, or even penne for this, but really, any medium-sized pasta works beautifully. Just make sure it's not too tiny, like angel hair, or too large, like lasagna sheets. Break longer pasta, like linguine, in half to fit better if needed.
5. Now for the aromatics! Mince your garlic cloves finely. You can use a garlic press if you have one, or just a sharp knife. Add the minced garlic and 1/2 teaspoon of red pepper flakes to the pot. The red pepper flakes are optional, but they add a lovely, subtle warmth without making it overly spicy.
6. Season the liquid generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remember, pasta absorbs a lot of seasoning as it cooks, so don't be shy here. Give everything a good stir to combine all the ingredients and ensure the pasta is submerged as much as possible.
7. Place the pot over medium-high heat. Bring the liquid to a strong simmer, almost a boil, stirring occasionally. Once it's actively simmering, reduce the heat to medium-low, just enough to maintain a gentle simmer. This controlled heat helps prevent the pasta from sticking to the bottom and ensures even cooking.
8. Cook the pasta for about 12-15 minutes, or until it's al dente and most of the liquid has been absorbed. This is the crucial stage where the magic happens! Stir frequently, every 1-2 minutes, to prevent the pasta from sticking and to ensure all the starch releases into the broth, creating that creamy texture. The consistency should be thick and saucy, not watery.
9. Once the pasta is al dente and the liquid is mostly absorbed, remove the pot from the heat. Immediately stir in the heavy cream. The residual heat from the pasta and pot will warm the cream through perfectly without needing to boil it.
10. Now, for the star: Parmesan cheese! Add 1 cup of freshly grated Parmesan cheese. Freshly grated is key here – the pre-shredded stuff often has anti-caking agents that can make it melt strangely. Stir vigorously until the cheese is completely melted and incorporated, creating a luxurious, velvety sauce that coats every strand of pasta.
11. Taste and adjust seasonings. This is your moment to make it perfect! Do you need a pinch more salt? A dash more pepper? Sometimes a tiny squeeze of lemon juice at this stage can really brighten up the flavors, cutting through the richness. My friend, Sarah, always adds a tiny bit, and it's always amazing.
12. To serve, divide the dreamy pasta into warm bowls. Garnish each serving with a generous sprinkle of extra fresh Parmesan cheese and a scattering of fresh parsley or chives, finely chopped. A little fresh green adds both color and a burst of freshness. Serve immediately and enjoy your comforting, easy meal!