Bring a large pot of beet juice and water to a boil. Once boiling add Duxbury Sea Salt and vinegarthen cook pasta until al dente according to package directions, about 7 minutes. Once cooked, strain and set aside. Save a ¼ cup of pasta water for the sauce.
Heat a skillet over medium heat and melt butter. One melted, add minced garlic and saute for a minute then stir in heavy cream, parmesan cheese, and reserved pasta water. Let it come to a simmer then stir in cooked pasta.
Finish with grated parmesan cheese and more salt and pepper to taste. Enjoy!