Name: Creamy garlic pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 300g tagliatelle (any long pasta will work); 20g salted butter; 6 garlic cloves finely chopped; 2 tbsp plain flour; 150ml chicken stock; 200ml double cream; 85g parmesan grated; 20g flat-leaf parsley roughly chopped

Ingredients

4 serv.

300g tagliatelle (any long pasta will work)
20g salted butter
6 garlic cloves finely chopped
2 tbsp plain flour
150ml chicken stock
200ml double cream
85g parmesan grated
20g flat-leaf parsley roughly chopped

Instructions

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1 Begin by cooking the pasta following pack instructions. Meanwhile, melt the butter in your largest frying pan. Once foaming, add the garlic and 25 twists of a black pepper mill. Cook for 4-5 mins, until the garlic is light golden and fragrant.
2 Stir in the flour to form a paste. Stir for 1-2 mins, then slowly whisk in the chicken stock until you have a smooth sauce. Pour in the double cream and sprinkle in most of the parmesan. Stir until everything is melted and combined, then season to taste.
3 Transfer the pasta straight into the sauce, alongside a good splash of the cooking water. Mix thoroughly, adding a little more pasta water if necessary, until you have a thick and glossy sauce.
4 Divide between four bowls and serve topped with the chopped parsley and remaining parmesan.