4 oz. uncooked angel hair pasta
Add in the Kosher salt, chicken stock, and dried herbs of choice; bring this up to a boil. I know, this doesn't look like enough liquid to cook your pasta in. We always hear that we need a big pot full of boiling water to cook any pasta at all. You don't want that in this dish. You want all of the starches that the pasta releases as it cooks; this helps to thicken your sauce. Don't worry, it won't boil over. I've made this a million times, and it has never boiled over.
So, when your stock has come up to a boil, add in the pasta, and stir until all of the pasta has sunk into the stock. I like to use tongs to stir my pasta with, but, of course, use whatever you have on hand. I find that tongs just help me grab the pasta when I'm finished...I always reach for them when I'm cooking any kind of pasta.
No, turn the heat down to medium-low, and let this cook for 15-20 minutes. I know. It's angel hair pasta, that cooks in no time! 15-20 minutes?! That's crazy talk! Trust me. This will not turn into a mushy, goopy mess. There is magic going on in there.
Add in your Parmesan cheese, and mix this into the hot pasta - remember, add it in small batches, or else you will end up with clumps of cheese; not a cheese that has fully melted into the sauce! Pour in your cream, and mix well. Since the pasta is white, and the sauce is mostly white, you won't be able to tell that the pasta is thoroughly coated, but this sauce will shine in every single bite. This is a real crowd pleaser, and, as you can see, could not be easier to make! I hope you enjoy it as much as I do!