• 1 Tbsp olive oil
  • 1 Tbsp butter
  • 5 garlic cloves – minced
  • 8 oz pasta – any kind
  • 1 C pasta water – cooked
  • 1 chicken bouillon cube
  • 1 C heavy whipping cream
  • 1-1/2 C  italian four cheese blend cheese
  • 1/4 C parsley  or green onions – finely chopped


  1. In large skillet over medium heat, heat olive oil and butter
  2. Add minced garlic and cook for about 1 minute without burning
  3. Remove from heat – set aside
  4. In a large pot, boil pasta until its cooked al dente
  5. Drain – reserving 1 C of hot pasta water
  6. Dissolve 1 cube of chicken bouillon in 1 C of hot pasta water
  7. Add pasta water (with the dissolved chicken bouillon cube in it), heavy whipping cream and cooked pasta to the large skillet with cooked butter and garlic
  8. Over high heat, bring to a boil – stirring constantly 
  9. Once the liquids are boiling, immediately add cheese
  10. While boiling, keep stirring everything together – until cheese melts and coats pasta – about 1 minute
  11. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce – for another minute or two


  1. To serve, top each serving with finely chopped parsley or green onions