Ingredients
300g tagliatelle (any long pasta will work)
20g salted butter
6 garlic cloves, finely chopped
2 tbsp plain flour
150ml chicken stock
200ml double cream
85g parmesan, grated
20g flat-leaf parsley, roughly chopped

How to Cook

STEP 1
Begin by cooking the pasta following pack instructions. Meanwhile, melt the butter in your largest frying pan. Once foaming, add the garlic and 25 twists of a black pepper mill. Cook for 4-5 mins, until the garlic is light golden and fragrant.

STEP 2
Stir in the flour to form a paste. Stir for 1-2 mins, then slowly whisk in the chicken stock until you have a smooth sauce. Pour in the double cream and sprinkle in most of the parmesan. Stir until everything is melted and combined, then season to taste.

STEP 3
Transfer the pasta straight into the sauce, alongside a good splash of the cooking water. Mix thoroughly, adding a little more pasta water if necessary, until you have a thick and glossy sauce.

STEP 4
Divide between four bowls and serve topped with the chopped parsley and remaining parmesan.