Ingredients:

  • 400g long pasta (Spaghetti, Linguine, or Fettuccine)
  • 2 tbsp Kosher salt
  • 240ml heavy cream
  • 60g unsalted butter, cold and cubed
  • 4 cloves garlic, microplaned or finely minced
  • 80g freshly grated Parmigiano-Reggiano
  • 120ml reserved starchy pasta water
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp ground nutmeg
  • 15g fresh Italian parsley, finely chopped
  • 1 tsp lemon zest

Instructions:

  1. Bring a large pot of water to a rolling boil. Add 2 tablespoons of Kosher salt. Add the pasta and cook for exactly 2 minutes less than the package instructions for al dente.
  2. Before draining the pasta, carefully remove 120ml (1/2 cup) of the cloudy, starchy pasta water and set aside.
  3. In a large skillet over medium heat, add 240ml heavy cream and 4 cloves of microplaned garlic. Simmer until bubbles form around the edges and the garlic smells fragrant.
  4. Pour the heavy cream into the skillet and bring to a gentle simmer. Add the black pepper and nutmeg.
  5. Transfer the undercooked pasta directly into the skillet. Toss continuously as the pasta finishes cooking in the sauce, absorbing the flavors.
  6. Remove the pan from heat.
  7. Vigorously toss in the remaining cold, cubed butter and the grated Parmigiano-Reggiano. Slowly add the reserved pasta water as needed to create a shimmering, silk-satin emulsion.
  8. Garnish with fresh parsley and lemon zest. Serve immediately.