Ingredients

• 1 pound (450g) uncooked pasta (any shape)
• 1 tablespoon butter
• 3 cloves garlic, minced
• 8 ounces (225g) cream cheese, softened
• 1 cup (250ml) reserved pasta water, or vegetable/chicken stock
• ½ cup grated Parmesan cheese
• ½ teaspoon ground black pepper
• Salt, to taste
• 1 tablespoon chopped fresh parsley

Instructions:

1. Cook the Pasta:
   • Bring 6 cups of water to a boil in a saucepan over medium heat.
   • Add 1 teaspoon of salt and the pasta.
   • Cook the pasta according to package instructions until al dente.
   • Before draining, reserve 1-2 cups of the pasta water.
   • Drain the pasta and set it aside.
2. Prepare the Sauce:
   • In a skillet, melt butter over medium heat.
   • Add the minced garlic and sauté for about 30 seconds, being careful not to let it brown.
3. Make the Creamy Sauce:
   • Stir in the softened cream cheese and 1 cup of the reserved pasta water.
   • Whisk the mixture until the cream cheese melts and blends smoothly into the sauce.
4. Add Parmesan Cheese:
   • Add the grated Parmesan cheese to the skillet, whisking until it's fully melted and incorporated.
   • Season with black pepper and salt to taste, adjusting for the saltiness of the Parmesan.
   • Remove the skillet from the heat once the sauce reaches a creamy consistency.
5. Toss the Pasta:
   • Toss the cooked pasta into the sauce along with the chopped parsley.
   • Use kitchen tongs to mix until the pasta is fully coated.
   • If the sauce is too thick, add more reserved pasta water to achieve your desired consistency.

Notes:

• Be cautious not to overcook the sauce. Once it reaches the desired consistency, remove it from the heat immediately.
• Feel free to adjust the seasoning, especially with salt, as Parmesan cheese is naturally salty.

Nutrition