12 oz radiatore pasta
1 cup heavy cream
3/4 cup grated parmesan
2 tablespoons butter
2–3 cloves garlic, minced
Salt and pepper to taste
Optional: spinach, cooked chicken, red pepper flakes
Cook pasta in salted water until al dente. Drain and reserve 1/2 cup water.
In a large skillet, melt butter and sauté garlic for 1 minute.
Add cream and simmer 3–4 minutes.
Stir in parmesan, salt, and pepper. Add reserved pasta water if needed.
Toss pasta with sauce. Cook on low for 2 minutes.
Serve hot with extra cheese and pepper.
Add veggies for color and texture.
Use freshly grated cheese for best results.
Reheat with a splash of milk.