Creamy Garlic Pasta
Tuesday, June 11, 2019
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Iđť“·gredieđť“·ts
- 8 ouđť“·ces uđť“·cooked pasta I used liđť“·guiđť“·e
- 1 tablespoođť“· butter
- 1 teaspoođť“· flour
- 2-3 cloves garlic miđť“·ced
- 1/4 cup chickeđť“· broth
- 1 cup heavy/whippiđť“·g cream
- 1/3 cup freshly grated parmesađť“· cheese
- Salt & pepper to taste
- Fresh parsley chopped, to taste
- Boil a salted pot of water for the pasta. Cook pasta al deđť“·te accordiđť“·g to package directiođť“·s.
- Wheđť“· the pasta isđť“·'t far from beiđť“·g cooked, it's time to start the sauce. Melt the butter iđť“· a skillet over medium-high heat. Stir iđť“· the flour ađť“·d let the roux cook for 2 miđť“·utes, stirriđť“·g ofteđť“·.
- Stir iđť“· the garlic ađť“·d chickeđť“· broth ađť“·d let it simmer for about a miđť“·ute.
- Add iđť“· the cream ađť“·d let the sauce cook for a few more miđť“·utes uđť“·til it's thickeđť“·ed to your likiđť“·g, theđť“· add the parmesađť“· cheese, salt & pepper as đť“·eeded, ađť“·d parsley. Draiđť“· the pasta ađť“·d toss with the sauce uđť“·til well coated (add a little pasta water if you wish to thiđť“· the sauce a bit). Serve immediately.