Bring a large pot of water to the boil and when it's rapidly boiling add 2 teaspoons of coarse salt to the water followed by the pasta. Cook until the pasta is done, 'al dente or to the tooth'. Drain the pasta and reserve the water - See notes below on how to do this in one scoop!

Use a large pot/skillet with high sides because this will hold the finished recipe.

Place the skillet on medium heat and melt the butter.

Add the garlic and stir to make sure it doesn't burn or stick. About 30 seconds.

Add half of the cream, stir and add the salt and pepper. Add half the cheese, stir and add another half of the remaining cream.

Add the cooked pasta, chopped basil, remaining cream and combine.

Remove the skillet from the heat and finish off with the last of the remaining cheese.