Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then drop in the pasta. Cook until al dente, following package instructions, until the pasta is tender but still firm to bite. Drain and set aside.
12 ounces pasta (such as fettuccine or spaghetti)
While the pasta cooks, heat the olive oil in a frying pan or skillet over medium heat. Add the chopped garlic and sauté, stirring frequently, until fragrant and just starting to turn golden around the edges, about 1-2 minutes. Avoid burning the garlic to keep a sweet aroma.
12 ounces pasta (such as fettuccine or spaghetti)
Pour the heavy cream into the pan with garlic, stirring constantly. Bring the mixture to a gentle simmer, and cook until the sauce begins to thicken, about 3-4 minutes. You should see a slight coating on the back of a spoon when it’s ready.
12 ounces pasta (such as fettuccine or spaghetti)
Add the drained pasta to the sauce, tossing gently with a spatula or tongs to coat evenly. Continue cooking for another minute until the pasta is heated through and the sauce is glossy and smooth.
12 ounces pasta (such as fettuccine or spaghetti)
Sprinkle chopped fresh herbs over the pasta, and season with salt and pepper to taste. Toss again to combine, and allow flavors to meld for another minute. Remove from heat.
12 ounces pasta (such as fettuccine or spaghetti)
Serve immediately on plates, garnished with additional herbs if desired. The finished dish should have a creamy, glossy sauce clinging to each strand of pasta, with a vibrant green garnish and an inviting aroma.
