Preparation Steps

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
• While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant and lightly golden, about 1 to 1.5 minutes. Do not let it burn.
• Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Let the cream reduce slightly for 2 to 3 minutes so it thickens.
• Reduce heat to low and stir in the grated Parmesan until melted and the sauce is smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach the desired consistency.
• Add the drained pasta to the skillet and toss to coat evenly with the sauce. Season with salt, black pepper, and red pepper flakes (if using). If needed, add more reserved pasta water to loosen the sauce so it clings to the pasta.
• Remove from heat, stir in chopped parsley, and serve immediately topped with additional grated Parmesan if desired.