1 Box Fettucini (or your favorite pasta)
10 T. Butter
1/4 C. Heavy Cream
Dash of Chicken Stock, If Needed
3 1/2 t. Minced Garlic
1/2 cup freshly grated Parmesan cheese
Dash of Salt & A Bigger Dash of Pepper
2 T. Fresh Thyme OR Basil (just the leaves off of the sprigs)
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a medium saucepan, combine butter and garlic over medium heat until the butter has melted. Cook, whisking constantly, until the butter begins to turn a golden brown, about 5-ish minutes. Add heavy cream off of heat. Return to heat and whisk for a couple of minutes.
Remove from heat. Stir in pasta, thyme and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste.
If needed, add in a splash of chicken stock to loosen the sauce!