3/4 lb (375g) spaghettoni

2 tablespoons (30 ml) olive oil

1 cup (250ml) chicken broth

1/2 cup (125ml) 35% cream

1/4 cup (60 ml) grated Parmigiano-Reggiano

1/4 cup (60 ml) chopped fresh basil

Salt and pepper

Cook the pasta in a large pot of boiling salted water until al dente. Drain, oil lightly and set aside.

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