Ingredients:

  • 1 tbsp (14g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 8 oz (225g) linguine
  • 2 cups (480ml) low-sodium chicken broth
  • 2 cups (480ml) 2% milk
  • 1 tsp (2g) dried Italian seasoning
  • 3/4 cup (65g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Sauté the garlic. Heat the butter in your skillet over medium heat. Once it's bubbling, add the minced garlic. Stir for 60-90 seconds until you smell a rich, nutty aroma and the garlic looks translucent. Note: Do not let it brown or it will taste bitter.
  2. Combine the liquids. Pour in the chicken broth, milk, salt, pepper, and Italian seasoning. Stir it all together.
  3. Boil the base. Increase the heat slightly to bring the mixture to a gentle boil. Wait until you see small bubbles breaking the surface.
  4. Add the pasta. Stir in the linguine, breaking the strands in half so they fit comfortably in the pan.
  5. Simmer and stir. Reduce the heat to medium low. Simmer for 10-12 minutes. Stir every 2 minutes to prevent the noodles from sticking to the bottom.
  6. Check the reduction. Cook until the noodles are al dente and the liquid has reduced by about half, leaving a thick, bubbling sauce.
  7. Remove from heat. Move the pan off the burner. This is critical to prevent the cheese from separating.
  8. Emulsify the sauce. Stir in the grated Parmesan and lemon juice. Stir vigorously for about 30 seconds until the sauce becomes velvety and clings to the pasta.
  9. The final touch. Fold in the fresh parsley. Serve it immediately while it's still steaming.