Ingredients:

  • 1 pound (450g) Penne pasta
  • 6 tablespoons (85g) unsalted butter
  • 1 1/2 cups (355ml) heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cup (100g) grated Parmesan cheese, freshly grated (plus extra for serving)
  • Optional: 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions, until al dente. Reserve 1 cup of pasta water before draining.
  2. While the pasta is cooking, melt the butter in a large skillet or saucepan over medium heat.
  3. Stir in the heavy cream, salt, and pepper. Bring to a simmer, then reduce heat to low.
  4. Gradually add the Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
  5. Add the drained pasta to the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
  6. Garnish with fresh parsley (if using) and extra Parmesan cheese. Serve hot.