Infuse the butter and oil with garlic over medium heat for 1-2 minutes until fragrant but not browned—this develops deep, complex flavor without bitterness that overpowered garlic would create.

Save 1 cup of starchy pasta water before draining and add it gradually to adjust sauce consistency—the starch creates a velvety coating that clings beautifully to the noodles.

Fold in the grated Parmesan after removing from heat and let it sit for 30 seconds—this prevents clumping and ensures a smooth, creamy sauce rather than a broken, oily one.

Grind whole peppercorns fresh and add them in two stages—half during cooking for integrated flavor and half just before serving for a sharp, bright bite that elevates the dish.

Cook pasta 1-2 minutes under al dente since it will continue cooking in the hot cream and stock—this prevents mushy noodles and maintains the perfect tender-firm texture.