Ingredients:

• 1 pound (450g) uncooked pasta (any shape)
• 1 tablespoon butter
• 3 cloves garlic, minced
• 8 ounces (225g) cream cheese, softened
• 1 cup (250ml) reserved pasta water, water, or vegetable/chicken stock
• ½ cup grated Parmesan cheese
• ½ teaspoon ground black pepper
• Salt to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Cook the Pasta:
   • In a large pot, bring about 6 cups of water to a boil over medium heat.
   • Add 1 teaspoon of salt, then cook the pasta according to package instructions until al dente.
   • Reserve 1-2 cups of the pasta water before draining the pasta.
2. Make the Sauce:
   • In a large skillet over medium heat, melt the butter.
   • Add the minced garlic and sauté for 30 seconds, being careful not to let it brown.
   • Stir in the softened cream cheese and 1 cup of reserved pasta water. Whisk continuously until the cream cheese is fully melted and the sauce becomes smooth and creamy.
3. Season & Combine:
   • Add the Parmesan cheese and whisk until fully incorporated.
   • Season with black pepper and salt to taste (Parmesan is salty, so adjust accordingly).
   • Remove from heat once the sauce reaches the desired consistency.
4. Toss & Serve:
   • Add the cooked pasta to the skillet along with chopped parsley.
   • Toss everything together using kitchen tongs until the pasta is evenly coated.
   • If the sauce is too thick, gradually add more reserved pasta water until you reach your desired consistency.

• Don't overcook the sauce—remove it from the heat as soon as it comes together to maintain a creamy texture.
• If the sauce thickens too much while sitting, add a splash of warm pasta water to loosen it up.
• For extra flavor, try adding red pepper flakes, lemon zest, or sautéed mushrooms.