Creamy Garlic Parmesan Pasta
This Creamy Garlic Parmesan Pasta is the ultimate weeknight comfort food. It comes together in just one pot, meaning less cleanup and more time enjoying this rich, velvety sauce. The secret is using starchy pasta water to bind the parmesan and cream into a silky perfection.
Creamy Garlic Parmesan Pasta
Ingredients
- 400g (14 oz) spaghetti or fettuccine
- 6 cloves garlic, finely minced
- 2 cups heavy cream (or half-and-half)
- 1 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Boil the pasta: Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté the garlic: While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant (do not let it brown).
- Make the sauce: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes to slightly thicken.
- Combine: Reduce heat to low. Stir in the grated Parmesan cheese until melted and smooth. Add the drained pasta to the skillet.
- Finish & Serve: Toss the pasta in the sauce, adding splashes of reserved pasta water as needed. Garnish with fresh parsley and extra Parmesan. Serve immediately.
Kitchen Notes
- Cheese matters: Always use freshly grated Parmesan from a block for smooth melting.
- Make it lighter: Substitute half of the heavy cream with whole milk or vegetable broth.