1-Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces gluten-free pasta and cook until al dente. Reserve 1 cup pasta cooking water, then drain.

2-Sauté aromatics: In a large skillet over medium heat, melt 2 tablespoons butter. Add 2 minced garlic cloves and optional 1 tablespoon rosemary or thyme. Sauté 30 seconds until fragrant, no browning.

3-Build the sauce base: Pour in 1/4 cup dry white wine, bring to a boil, then simmer until nearly evaporated.

4-Add cream: Stir in 1 cup heavy whipping cream. Bring to a gentle boil, then reduce heat and simmer 8 minutes until thick enough to coat a spoon.

5-Combine: Toss drained pasta into sauce over low heat. Remove from heat, stir in 1/2 cup grated parmesan until melted. Add reserved pasta water for silky consistency.

6-Finish and serve: Season with sea salt and black pepper. Top with extra parmesan, parsley, or 1/4 cup basil. Serve hot.