Pâtes crémeuses à l’ail

Ingrédients

• 8 ounces uncooked pasta (I used linguine)
• 1 tablespoon butter
• 1 teaspoon flour
• 2-3 cloves garlic (minced)
• 1/4 cup chicken broth
• 1 cup heavy/whipping cream
• 1/3 cup freshly grated parmesan cheese
• Salt & pepper (to taste)
• Chopped fresh parsley (optional, to taste)

Préparation

1. 1

   Boil a salted pot of water for the pasta. Cook it al dente according to package directions.

2. 2

   When the pasta isn't far from being cooked, it's time to start the sauce. Melt the butter in a skillet over medium-high heat. Stir in the flour and let the roux cook for about 2 minutes, stirring often.

3. 3

   Stir in the garlic and chicken broth and let it simmer for about a minute.

4. 4

   Stir/whisk in the cream and let the sauce cook for a few more minutes, stirring occasionally, until it's thickened to your liking.

5. 5

   Stir in the parmesan cheese and season with salt & pepper as needed.

6. 6

   Drain the pasta and toss with the sauce until well coated (add a little pasta water if you wish to thin the sauce a bit). Serve immediately with parsley and extra parm if desired.