Espresso and Lime

0 Cook 12 ounces of egg noodles according the instructions on the packaging
1 In a large saucepan over medium heat, melt 4 tablespoons of butter
2 As soon as the butter has melted, add the finely minced garlic and cook stirring constantly for about 60 seconds
3 Add 1 1/4 cups of heavy cream and as soon as the heavy cream begins to simmer, remove the saucepan from the heat
4 Stir in 1 1/4 cups of of finely shredded parmesan until fully incorporated
5 Once the egg noodles are cooked, reserve 1/2 cup of the pasta water and drain the egg noodles
6 Add the egg noodles into the sauce and toss until fully combined
7 Add a splash of pasta water to loosen the sauce if necessary
8 Garnish with additional shredded parmesan and black pepper, if desired and enjoy immediately