Creamy Garlic Spaghetti
2 teaspoons olive oil
2 tablespoons butter
4 cloves of garlic, pushed thru a press
3 cups chicken stock
1/2 lb spaghetti, broken in half
1/2 cup grated Romano cheese
1 cup heavy cream
2 tablespoons parsley
Salt and ground white pepper, to taste
In a large pot over medium heat, heat the olive and butter until the butter has melted. Add the garlic and cook until fragrant, about 1 minute.
Add the chicken stock, season with salt and pepper and raise the heat to high allowing the stock to come to a boil.
Add the spaghetti and cook until al dente (I like thicker sauce so I drained about 1/4 cup of the liquid). Reduce heat to medium and add the grated cheese, stirring until blended. Remove the pit from the heat and stir in the heavy cream and parsley.
Recipe adapted from The Cheese Pusher