# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Dairy
02 - 4 tbsp unsalted butter
03 - ½ cup heavy cream
04 - 1 cup freshly grated Parmesan cheese
05 - 2 cups whole milk
→ Vegetables & Aromatics
06 - 4 large garlic cloves, minced
07 - 1 small yellow onion, finely diced (optional)
08 - 2 tbsp chopped fresh parsley
→ Pantry
09 - 2 cups low-sodium vegetable broth
10 - ½ tsp salt, or to taste
11 - ¼ tsp freshly ground black pepper
12 - ¼ tsp crushed red pepper flakes (optional)
# How To Make It:
01 - Melt butter in a large skillet or Dutch oven over medium heat. Add minced garlic and optional onion, sautéing for 1 to 2 minutes until fragrant without browning.
02 - Add uncooked pasta, whole milk, vegetable broth, salt, and black pepper to the pot. Stir thoroughly to submerge pasta evenly.
03 - Bring mixture to a gentle boil, then lower heat to medium-low. Simmer uncovered, stirring frequently to prevent sticking, for 10 to 12 minutes until pasta is al dente and most liquid is absorbed.
04 - Reduce heat and stir in heavy cream and Parmesan cheese until sauce is smooth and creamy. Adjust consistency with additional milk or broth if needed.
05 - Remove from heat, garnish with chopped parsley and optional crushed red pepper flakes. Serve immediately with extra Parmesan on the side.
