Boil the water for the pasta (I've been using angel hair, and I'm terrible
at measuring it -- the sauce is enough for 2-3 servings I think). Add
pasta when it starts boiling. Melt the butter in a large pan, saute
garlic briefly, but don't let it brown. Add cream, parsley, cayenne pepper,
black pepper and salt. Stir with a whisk to combine and cook until heated
through and it starts to thicken. Gradually add cheese and stir (once you
add the cheese, you should stir with something besides a whisk). When the pasta is al dente (firm,
not tough, but not completely soft), drain and add it to the sauce. Stir, making
sure pasta is coated and cook gently until the sauce has absorbed into the pasta somewhat.
Serve topped with a little extra cheese and parsley.
I REALLY like the cayenne pepper in it, and I hadn't seen any recipes with
that variation. Be generous, but make sure you taste it as you go.
Lower Fat version
Substitute milk (1 cup) and flour (1/4 cup) (separately) for the cream.
After butter has melted and garlic has been sauteed, add flour. Cook and stir
for two minutes (I use a wire whisk). Gradually add milk, stirring constantly,
and cook until thickened before adding cheese. The cheese will thicken
the sauce too, so don't let it thicken too much. If it does get too thick,
add more milk.