I told Jessica to post her latest baking creations because I didn’t have anything good to share. But then I made this for dinner tonight, approximately 30 minutes ago, and I’m already posting about it.
That should be a good indication as to why you should make this. Because it’s fantastic. Plain and simple.
I served it up with broccoli and I think that’s what made it complete.
It’s creamy, garlic-y, cheesy and filling. It’s a super easy, under 30 minutes to prepare, dinner!
Here’s how to make it!
recipe adapted from The Cheese Pusher
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
1/2 tsp pepper
3 1/2 cups chicken stock
1/2 lb spaghetti
1 cup grated parmesan cheese
1/2 cup heavy cream
In a large saucepan, combine the olive oil, garlic and butter. Allow to simmer for 1-2 minutes until fragrant. Add in the pepper.
Pour the chicken stock into the sauce pan and mix to combine. Turn the heat up to high and once the mixture is boiling, add the pasta and boil according to the package directions.
Once pasta is prepared, do not strain, and add in the parmesan cheese and heavy cream. Serve immediately.