Creamy garlic pasta

• tagliatelle↗300g g

  (any long pasta will do)

• unsalted butter↗20g g
• garlic cloves↗6

  finely chopped

• plain flour↗2 tbsp tbsp
• chicken stock↗150ml ml
• double cream↗200ml ml
• parmesan↗85g g

  grated

• flat-leaf parsley↗20g g

  coarsely chopped

Step-by-step instructions

1. 1

   Start by cooking the pasta according to the package instructions. Meanwhile, melt the butter in the largest skillet. When it bubbles, add the garlic and 25 turns of a pepper grinder. Cook for 4‑5 minutes until the garlic becomes light‑golden and fragrant.

2. 2

   Add the flour to form a roux. Stir for 1‑2 minutes, then slowly whisk in the chicken stock until you obtain a smooth sauce. Pour in the double cream and add most of the parmesan. Stir until everything melts and combines, then season to taste.

3. 3

   Transfer the pasta directly into the sauce, adding a generous splash of the pasta cooking water. Mix well, and if needed add more water until the sauce becomes thick and glossy.

4. 4

   Divide among four plates and serve, sprinkled with coarsely chopped flat‑leaf parsley and the remaining parmesan.