The Cheese Pusher
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream (I used 1% milk and it worked great)
2 tbsp chopped fresh parsley (I used some dried..enough to add color)
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook until pasta is done. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream (or milk) and parsley. Serve immediately.