Creamy Garlic Pasta (Printable)
Enjoy a luscious, velvety pasta creation featuring a rich garlic cream sauce. Perfect for quick weeknight dinners and garlic lovers.
# What You'll Need:
→ Pasta
01 - 12 ounces fettuccine or spaghetti
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 6 large garlic cloves, minced
05 - 1 cup heavy cream
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 pinch red pepper flakes (optional)
10 - 2 tablespoons chopped fresh parsley
→ Garnish
11 - Additional grated Parmesan
12 - Extra chopped parsley
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Introduce the pasta and cook according to package directions until it reaches an al dente texture. Reserve ½ cup of the pasta cooking water before draining the pasta thoroughly.
02 - In a spacious skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and gently sauté for 1 to 2 minutes, just until aromatic but not browned.
03 - Pour in the heavy cream and bring the mixture to a gentle simmer. Continue to cook for 3 to 4 minutes, stirring periodically.
04 - Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if desired). Mix continuously until the cheese has fully melted and the sauce achieves a smooth consistency.
05 - Add the drained pasta directly to the sauce, tossing gently to ensure even coating. If the sauce appears too thick, gradually incorporate small amounts of the reserved pasta water until your desired consistency is achieved.
06 - Remove the skillet from the heat and fold in the freshly chopped parsley.
07 - Plate immediately, garnishing each serving with additional grated Parmesan and fresh parsley.
# Expert Hints:
01 -
- This dish is your secret weapon for those nights when you crave something deeply satisfying but have minimal time.
- It’s incredibly versatile; you can dress it up or down, but it always delivers that rich, comforting hug in a bowl.
02 -
- Garlic can turn bitter if it burns, so keep a close eye on it during that initial sauté and adjust your heat.
- That reserved pasta water is genuinely crucial; it helps emulsify the sauce and makes it wonderfully silky, so don't skip saving it!
03 -
- Always use freshly grated Parmesan from a block; pre-grated varieties can make your sauce gritty and don't melt as smoothly.
- Warm your cream to room temperature before adding it to the skillet; this helps prevent it from seizing when it hits the heat and ensures a smoother sauce.