Creamy Garlic Parmesan Pasta

1.Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

2.While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat.

3.Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to let it brown.

4.Pour in the heavy cream and chicken or vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally, and let it reduce slightly for 3-4 minutes.

5.Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until the desired consistency is reached.

6.Season the sauce with salt and freshly ground black pepper to taste.

7.Add the drained pasta directly into the skillet with the sauce. Toss everything together thoroughly until the pasta is evenly coated.

8.Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley.