Creamy Garlic Pasta (Printable)
Luscious, velvety pasta with a rich garlic cream sauce. Ideal for garlic enthusiasts and fast weeknight meals. Ready in 30 mins.
# What You 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 parsley, chopped
# How-To Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Cook the fettuccine or spaghetti according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water. Drain the remaining water.
02 - In a large skillet over medium heat, melt the unsalted butter with the olive oil. Add the minced garlic and sauté for 1 to 2 minutes, until aromatic but not browned.
03 - Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until slightly thickened.
04 - Stir in the grated Parmesan cheese, salt, freshly ground black pepper, and red pepper flakes (if desired). Continue mixing until the cheese has fully melted and the sauce achieves a smooth consistency.
05 - Add the drained pasta directly to the sauce in the skillet, tossing gently to ensure every strand is thoroughly coated. If the sauce appears too thick, gradually incorporate the reserved pasta water, a tablespoon at a time, until the desired velvety consistency is achieved.
06 - Remove the skillet from the heat. Add the chopped fresh parsley and toss to combine.
07 - Serve the Creamy Garlic Pasta immediately, garnished with additional grated Parmesan cheese and extra chopped parsley.
# Helpful Tips:
01 -
- It's an absolute lifesaver for busy evenings, delivering restaurant-quality flavor with minimal fuss.
- The sauce is so wonderfully rich and clings perfectly to every strand of pasta, making each bite pure bliss.
02 -
- Never brown your garlic burnt garlic tastes bitter and will ruin the delicate flavor of your sauce.
- The starchy pasta water is your secret weapon it helps emulsify the sauce and thin it out without diluting the flavor.
03 -
- Always taste your pasta water for saltiness properly seasoned pasta is the foundation of a flavorful dish.
- Warm your cream slightly before adding it to the pan it helps prevent the sauce from breaking and ensures a smoother texture.