Parmesan Cream Sauce; 5 tablespoons butter divided; 10 cloves garlic, minced and divided; 1.5 cups heavy cream; 2 green onions, diced green and white parts; 1 teaspoon red pepper flakes, less if ...

The pasta water secret makes all the difference here – reserve a cup before draining your linguine. When you whisk a splash ...

Flour.A bit of flour whisked into the olive oil and butter creates a roux that thickens the sauce. Chicken broth.Chicken broth makes up much of the sauce for this dish, so choose a flavorful variety.

As sauce starts to thicken, after 1-2 minutes, whisk in salt and nutmeg. Reduce heat to medium-low and continue cooking, stirring occasionally, until thickened, 1-2 minutes.

Remove skillet or platter from oven, and immediately scatter butter over top. Add hot fettuccine, and top with Parmesan. Quickly toss together, lifting and folding the pasta using tongs and adding ...

Add the peanut butter, butter, Parmesan and soy sauce. Vigorously stir the noodles for a minute, adding some reserved cooking water, a tablespoon or two at a time, until the sauce is glossy and ...