Ingredients
Method
Cooking Instructions
- Heat 2 tablespoons olive oil in a large pot or deep skillet over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant and just starting to color.
- Pour in the dry pasta and add just enough milk to cover the pasta by about 1/4 inch. Stir to combine.
- Bring the pot to a boil, then reduce to a gentle simmer.
- Cook, uncovered, stirring every few minutes to prevent sticking and to release starch, following the pasta package time (usually 8–12 minutes).
- Once the pasta is tender and the sauce has thickened, remove from heat.
- Stir in 1 cup grated Parmesan until melted and glossy.
- Taste and season with salt and plenty of freshly ground black pepper.
- Spoon into bowls and garnish with chopped fresh parsley. Serve immediately.
Notes
Use half-and-half for a richer sauce or unsweetened oat milk for a dairy-free option (finish with nutritional yeast instead of Parmesan). Adjust thickness with warm milk if needed.