Ingredients:

  • 8 oz heart-shaped pasta
  • 1 tbsp sea salt
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp fresh beet juice
  • 0.5 cup Parmigiano Reggiano, freshly grated
  • 2 cloves garlic, smashed and peeled
  • 1 pinch nutmeg
  • 3 leaves fresh basil, chiffonade
  • 0.25 tsp cracked black pepper

Instructions:

  1. Fill your large pot with water and add 1 tbsp sea salt. Wait for a rolling boil.
  2. Drop the 8 oz heart shaped pasta into the water. Cook 2 minutes less than the box instructions until it has a firm bite.
  3. While pasta cooks, place 1 cup heavy cream, 2 tbsp butter, and 2 smashed garlic cloves in your skillet. Simmer gently until small bubbles form around the edges.
  4. Add a pinch of nutmeg and 0.25 tsp cracked black pepper to the cream.
  5. Before draining, scoop out about 1 cup of the starchy pasta water. Do not skip this step!
  6. Remove the garlic cloves from the cream and discard them. Add the drained pasta directly into the skillet.
  7. Pour in 1 tbsp fresh beet juice. Stir immediately until the white cream turns a beautiful, uniform pink.
  8. Sprinkle in 0.5 cup freshly grated Parmigiano Reggiano. Toss vigorously to melt the cheese into the sauce.
  9. If the sauce looks too thick, add a splash of the reserved pasta water. Toss until the sauce is velvety and glossy.
  10. Top with the chiffonade of 3 fresh basil leaves and serve immediately while the steam is rising.