• 1 pound orecchiette pasta
• 2 tablespoons butter
• 1 clove garlic, peeled and lightly smashed
• 1 teaspoon flour
• 1 cup heavy whipping cream
• 1 cup chicken broth
• 1 cup fresh Parmigiano Reggiano
• 3 tablespoons chopped parsley
• Grated zest of 1 lemon

Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Cook pasta al dente, following package directions but reducing time, usually 2 to 3 minutes less. Melt butter in a medium sauce pan; add garlic. Cook for 1 minute over medium heat. Add flour and cook for an additional minute, stirring constantly. Add heavy whipping cream and broth, stirring constantly. Cook until sauce boils and thickens. Add parsley, lemon zest and Parmigiano Reggiano. Add desired salt and pepper. Continue stirring until cheese is melted. Mix in pasta and serve immediately. Enjoy! Serves 4.