Ingredients:

  • 3 tbsp (42g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 6 cloves (18g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 lb (450g) linguine
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tsp (5g) lemon juice

Instructions:

  1. Place the pot over medium heat and melt the butter with the olive oil. Add the minced garlic and sauté for 1–2 minutes until it smells fragrant and looks translucent.
  2. Pour in the chicken broth and heavy cream. Increase the heat to medium high and bring the mixture to a gentle simmer.
  3. Add the pasta to the pot, ensuring the noodles are submerged.
  4. Reduce heat to medium and cook, stirring frequently with tongs to prevent the noodles from sticking.
  5. Continue simmering for about 12-15 minutes until the pasta is al dente and the liquid has reduced into a thick, creamy glaze.
  6. Turn the heat to low. Stir in the grated Parmesan cheese and chopped parsley.
  7. Toss vigorously for 60 seconds until the cheese is fully melted and the sauce is velvety and glossy.
  8. Stir in the lemon juice right at the end to brighten everything up.