This creamy tagliatelle recipe makes a comforting midweek meal. Any long pasta will work, so use whatever you have in the cupboard
Prep:5 mins
Serves 4
300g tagliatelle (any long pasta will work)20g salted butter6 garlic cloves, finely chopped 2 tbsp plain flour150ml chicken stock200ml double cream85g parmesan, grated 20g flat-leaf parsley, roughly chopped
STEP 1Begin by cooking the pasta following pack instructions. Meanwhile, melt the butter in your largest frying pan. Once foaming, add the garlic and 25 twists of a black pepper mill. Cook for 4-5 mins, until the garlic is light golden and fragrant.STEP 2Stir in the flour to form a paste. Stir for 1-2 mins, then slowly whisk in the chicken stock until you have a smooth sauce. Pour in the double cream and sprinkle in most of the parmesan. Stir until everything is melted and combined, then season to taste.STEP 3Transfer the pasta straight into the sauce, alongside a good splash of the cooking water. Mix thoroughly, adding a little more pasta water if necessary, until you have a thick and glossy sauce.STEP 4Divide between four bowls and serve topped with the chopped parsley and remaining parmesan.
