Ingredients:

  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 2 cups (473ml) heavy cream
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups (150g) freshly grated Parmesan cheese, plus more for serving
  • 1 pound (450g) of your favourite Pasta

Instructions:

  1. In a large pot, bring salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. In a large skillet or saucepan over medium heat, melt the butter.
  3. Pour in the heavy cream and whisk until smooth. Add salt and pepper, whisking to combine.
  4. Bring the mixture to a gentle simmer, stirring occasionally, until slightly thickened (about 5 minutes).
  5. Reduce heat to low. Gradually whisk in the grated Parmesan cheese, a handful at a time, until fully melted and the sauce is smooth and creamy.
  6. Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Serve hot, garnished with extra Parmesan cheese and freshly ground black pepper.