Ingredients

• 8 ounces pasta
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 cloves garlic
• 1 cup evaporated milk
• 1 teaspoon cornstarch
• 1 tablespoon grated Parmesan cheese
• 1 lemon
• 1 tablespoon lemon juice
• 0.5 teaspoons salt
• 0.5 cups basil leaves
• crushed Aleppo chile flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup cooking water.
2. 2 Meanwhile, melt butter and olive oil in a saucepan over medium heat. Add garlic; stir just until fragrant, about 30 seconds.
3. 3 Stir cornstarch and evaporated milk together in a cup until smooth. Pour into the pan; bring to a gentle simmer.
4. 4 Add Parmesan cheese, lemon zest, lemon juice, and salt, and simmer until slightly thickened, 2 to 3 minutes. If sauce is too thick, add a little reserved pasta water, 1 tablespoon at a time, until sauce is desired consistency.
5. 5 Stir in fresh basil just before serving. Serve sauce over cooked pasta and garnish with chile flakes.

Nutrition per serving