Step 1

Place a large, heavy-bottomed pot over medium-high heat. Add your butter and let melt. When the butter begins to foam stir in your minced garlic.

Step 2

Let the garlic cook for 3 minutes or so, until fragrant and starting to brown. Pour in the broth, then the heavy cream.

Step 3

Stir in your dry pasta and increase the heat to medium-high. Once the pasta is simmering add in the black pepper, dried herbs, and granulated garlic. Stir together and taste. Add the salt – plus more – if needed.

Step 4

Reduce the heat to just under medium and cover. Let cook for 10-12 minutes, stirring every 5 so the pasta doesn’t stick.

Step 5

When the pasta is almost al dente stir in the cream cheese and grated asiago until well combined. Cover and cook for 5 minutes more, or until the pasta is done to your liking.