Step 1

Begin 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 2

Stir 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 3

Transfer 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 4

Divide between four bowls and serve topped with the chopped parsley and remaining parmesan.