Creamy Pasta Alfredo

Cook spaghetti in a large pot of salted boiling water according to package directions until al dente.

While the pasta is cooking, grate the Parmesan cheese into a bowl.

In a separate saucepan over medium heat, melt 2 tablespoons of butter.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and season with dried oregano, salt, and freshly ground black pepper. Stir to combine.

Bring the cream to a gentle simmer, then gradually add the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth.

Before draining the pasta, reserve about 1 cup of the starchy pasta water.

Drain the pasta and return it to the large pot. Pour the Alfredo sauce over the top.

Add about 1 cup of the reserved pasta water to the pot.

Using tongs, toss everything together until the pasta is well-coated in the creamy sauce.

Add the remaining 1 tablespoon of butter and toss again until it has melted into the pasta.

Serve immediately, garnished with fresh chopped parsley and another crack of black pepper if desired.