Directions

1. Bring a large pot of hot tap water to a boil with 1 1/2 Tbsp. salt. Meanwhile, melt butter in a 12-inch frying pan over medium-high heat. Add cream and bay leaves and bring to a simmer. Reduce heat to low and cook, stirring frequently, until cream mixture is slightly reduced, 5-7 minutes. Keep warm over low heat.
2. Add pasta to boiling water and cook, stirring frequently, until pasta is just tender, about 2 minutes. Scoop out and reserve 2 cups of the cooking water; then drain pasta and return it to the pot off the heat.
3. Add Parmesan to the cream sauce and stir constantly until cheese melts, 1 minute. Pour sauce over pasta in pot and toss to coat; then add some of the reserved cooking water to loosen the sauce, if you like. (Keep in mind that the pasta will continue to thicken as it stands.) Discard bay leaves.
4. Season pasta to taste with about 1 tsp. pepper and 1/2 tsp. salt. Sprinkle pasta with parsley, give it a quick toss, and transfer to a wide bowl. Garnish with parsley sprigs if you like.