Braising the garlic in this recipe takes away some of its punch, rendering it sweet and ultratender.
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Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the reserved pasta water 1 Tbs. at a time to make a silky sauce that clings to the pasta.
Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.
I made this when it was first published--fabulous. Yesterday, I used my slow cooker to make this--followed the recipe, added to the cooker after adding the broth and raising to a simmer;3 hours on low (yes I did the parchment cover in the cooker)and the added the cream, etc. after the 3 hours. Was absolutely perfect, just in case anyone is interested in a slow cooker hack for this recipe.
Wonderful recipe. Followed recipe exactly... well we did add some leftover grilled mild Italian Sausage and it was out of the ballpark!
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