A simple weeknight pasta that leans on quality cream as its foundation. The gellan gum keeps the sauce silky, so you can build something rich and coating without reducing for half an hour. Garlic mellows into the cream while the pasta cooks.

Serves 2. 25 minutes, 12 at the stove.

About 940 calories a serving, 18 g protein, 89 g carbohydrate, 57 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Put a large pot of salted water over high heat and bring it to a boil. While it heats, mince 4 garlic cloves and set them aside.
2. Drop 8 oz pasta into the boiling water and stir. Set a timer for the pasta's box time minus one minute; you'll finish it in the sauce.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the minced garlic and 1 teaspoon dried thyme, stirring often until the garlic turns pale gold, about 2 minutes. Pour in 1 cup heavy cream and let it warm through, stirring now and then, while the pasta finishes.10 min
4. When the pasta is one minute shy of tender, scoop out 1 cup pasta water and set it aside. Drain the pasta and tip it into the cream sauce.
5. Toss the pasta with the sauce over medium heat, adding pasta water a splash at a time until it reaches the consistency you like, usually around 1/2 cup. Season with salt and pepper to taste. Plate and serve warm.3 min

Note Swap dried thyme for 1 teaspoon chopped fresh thyme if you have it, or use sage or tarragon instead. Leftovers keep three days refrigerated; reheat gently over low heat with a splash of water. Serve with grated cheese and a green salad, or tear in some canned tuna and call it done.