1cupwarmed milk/cream (I use half nonfat milk and half heavy creamuse any ratio of milk-cream and warm for 30 seconds in the microwave.
1/2cupfresh shredded Parmesan cheeseoff the block
1tablespoonfresh minced parsley, for garnish
In a 12-inch skillet over medium-high, heat olive oil and add garlic. Stir and cook until garlic becomes fragrant and just starts to brown; about 1 minute. Add pasta, salt, pepper, butter, chicken stock and milk/cream. Stir and bring to a boil.
Reduce heat to medium-low, cover and simmer for 20 minutes or until pasta is tender. OR cook and stir constantly for about 10 minutes for a quicker finish.
Remove from heat, toss pasta, and gradually stir in Parmesan Cheese. *Pro-tip - I use a microplane and grate right over the pasta.
Garnish with fresh minced parsley, if desired.
This recipe serves 4 people as a side dish and can easily be doubled to serve 4 people as a meal. The ingredients can be doubled, but you may only need to adjust the cooking time slightly.Use any pasta you like, linguine, fettuccine, rotini. You may need to adjust the cooking time based on the pasta chosen. If your sauce is too thick, add a few splashes of warm milk and toss. Add more as needed until desired consistency is reached. For a thicker, creamier sauce, add a few ounces of full-fat, brick-style cream cheese.