Instructions

• Bring a large pot of salted water to a boil. Add 8 ounces uncooked pasta and cook according to package directions until al dente. When the pasta has about 2 minutes left on its cook time, begin the sauce.
• While the pasta finishes, melt 1 tablespoon butter in a large skillet over medium heat.
• Sprinkle in 1 teaspoon flour and stir constantly to make a roux. Cook for about 1–2 minutes, stirring often, until the raw flour smell is gone.
• Reduce heat to medium-low, add 2–3 cloves minced garlic and 1/4 cup chicken broth, and stir. Let the mixture simmer for about 1 minute.
• Whisk in 1 cup heavy cream. Increase heat to medium and cook, stirring occasionally, until the sauce thickens slightly (about 2–3 minutes).
• Remove the skillet from the heat (or reduce to very low) and stir in 1/3 cup freshly grated parmesan until melted and smooth. Season with salt and pepper to taste.
• Before draining the pasta, reserve about 1/4 cup pasta cooking water. Drain the pasta and add it to the skillet with the sauce. Toss until the pasta is evenly coated, adding a little reserved pasta water a tablespoon at a time if you need to loosen the sauce.
• Serve immediately, garnished with chopped fresh parsley if desired.