Ingredients:

  • 1 lb linguine or fettuccine
  • 1 tbsp kosher salt
  • 1 cup reserved pasta water
  • 8 large garlic cloves, finely minced
  • 4 tbsp unsalted butter
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh Italian parsley, finely chopped
  • 1 tsp fresh lemon zest
  • Freshly cracked black pepper to taste

Instructions:

  1. Bring a large pot of water to a boil and add the kosher salt. Cook the pasta for 2 minutes less than the package instructions to ensure an al dente texture. Before draining, reserve 1 cup of the starchy pasta water.
  2. In a large skillet over medium-low heat, melt 2 tbsp of the butter over medium low heat. Add the 8 minced garlic cloves and 0.5 tsp red pepper flakes. Cook 2 minutes until fragrant and softened but not brown.
  3. Stir in the 1 tsp dried oregano and 1 tsp dried thyme. Sauté for 30 seconds until the aroma fills the room.
  4. Pour the 1 cup heavy cream into the skillet and bring to a gentle simmer. Whisk constantly until slightly thickened and velvety.
  5. Lower the heat and whisk in the 0.5 cup freshly grated Parmigiano Reggiano. Stir until the cheese is fully melted and the sauce is silky.
  6. Add the undercooked pasta directly into the skillet. Pour in half of the reserved pasta water.
  7. Use tongs to toss the pasta vigorously. Cook 2-3 minutes until the sauce coats every strand and looks glossy.
  8. Remove from heat. Stir in the remaining 2 tbsp butter, 0.25 cup fresh Italian parsley, and 1 tsp fresh lemon zest.
  9. Add freshly cracked black pepper to taste. Serve immediately while the sauce is hot and fluid.