Creamy Garlic Pasta Delight (Print)
Velvety pasta tossed in garlic Parmesan cream sauce, delivering comfort and rich flavors in every bite.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
02 - Salt, for pasta water
→ Sauce
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 6 large garlic cloves, finely minced
06 - 1 1/4 cups heavy cream
07 - 1/2 cup whole milk
08 - 3/4 cup freshly grated Parmesan cheese
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg (optional)
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan, to serve
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Reserve 1/2 cup pasta cooking water, then drain pasta.
02 - Melt butter with olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Pour in heavy cream and milk. Bring to a gentle simmer, stirring occasionally, for 3 to 4 minutes until slightly thickened.
04 - Add grated Parmesan, salt, pepper, and nutmeg if used. Stir until cheese melts and sauce is smooth.
05 - Add drained pasta to the skillet. Toss thoroughly to coat, adding reserved pasta water gradually to achieve a silky consistency.
06 - Remove from heat. Sprinkle with chopped parsley and additional Parmesan. Serve immediately.
# Expert Advice:
01 -
- Ready in thirty minutes flat, which means weeknight dinner doesn't require a strategy session.
- Uses ingredients that are basically always in your kitchen, so spontaneous cravings can be answered immediately.
- So silky and rich that four people feel properly fed without any meat needed.
02 -
- Don't skip mincing the garlic yourself—it's where the flavor actually lives, and the extra two minutes is time you won't regret spending.
- The pasta water isn't just a backup plan; it's essential for turning a thick cream into a silky sauce that clings to every piece of pasta.
- Freshly grated Parmesan makes an actual difference here because pre-grated varieties have anti-caking agents that prevent proper melting and leave you with grains of cheese rather than a smooth sauce.
03 -
- Keeping your pasta water warm and nearby means you can adjust the sauce consistency in real time—this flexibility is what transforms a potential disaster into something you feel confident serving to people you actually like.
- Tasting as you season is non-negotiable because salt levels depend on your specific cheese and preferences, and guessing here means either bland or oversalted dinner.