Creamy Dinner Pasta (Printable)

Tender pasta tossed in a luscious garlic cream sauce finished with fresh parsley.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine pasta

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 1 cup heavy cream
07 - ½ cup grated Parmesan cheese
08 - ¼ cup vegetable broth or reserved pasta cooking water
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - ⅛ teaspoon ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the pasta.
02 - Heat butter and olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until soft and translucent.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan cheese, salt, black pepper, and nutmeg if using. Add vegetable broth or reserved pasta water to achieve desired sauce consistency.
05 - Add the drained pasta to the skillet and toss to evenly coat with sauce. Cook for 1 to 2 minutes to allow flavors to meld. Adjust seasoning as needed.
06 - Plate the pasta immediately. Garnish with chopped fresh parsley and additional Parmesan cheese if desired.

# Helpful Tips:

01 -
  • It comes together faster than ordering delivery, yet tastes like you've been simmering something all day.
  • The sauce clings to every strand of pasta in the most satisfying way, making each bite creamy and complete.
  • It's endlessly forgiving—you can add whatever you have on hand without apologizing.
02 -
  • Never, ever add cream to a hard boil—it can break and separate, turning silky into grainy.
  • That reserved pasta water isn't a safety net; it's essential for helping the sauce emulsify and coat properly.
  • Freshly grated Parmesan over pre-shredded is non-negotiable if you want a smooth sauce instead of a gritty one.
03 -
  • The moment you add pasta to the sauce, your heat should drop—you're marrying two things together, not trying to sear them into submission.
  • Taste constantly and adjust seasoning before serving; cream masks salt in strange ways, and you'll only know it's right when you actually taste it.

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