Description
Creamy garlic parmesan pasta delivers Italian comfort straight to dinner tables with restaurant-quality richness. Parmesan’s sharp notes and garlic’s bold embrace make this simple dish a quick weeknight champion you’ll crave again and again.
Ingredients
Scale
Pasta and Cheese:
- 8 ounces (225 grams) pasta (spaghetti, fettuccine, or linguine)
- 1 cup grated Parmesan cheese
Dairy and Cream:
- 3 tablespoons unsalted butter
- 1 cup heavy cream (or half-and-half for a lighter version)
- 4 cloves garlic, minced
Seasonings and Garnish:
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup pasta water (reserved)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare a large pot of generously salted water and bring to a rolling boil. Submerge pasta and cook until al dente, maintaining a slight firmness. Before draining, carefully extract and set aside a portion of the starchy cooking liquid.
- Select a spacious skillet and introduce butter, allowing it to melt gracefully over medium-low temperature. Gently tumble finely chopped garlic into the melted butter, stirring attentively to release its aromatic essence without scorching.
- Reduce the skillet’s heat and pour in rich, velvety heavy cream. Whisk the liquid with precision, creating a smooth foundation. Gradually sprinkle Parmesan cheese, continuously stirring until the cheese dissolves completely, forming a luxurious, silky sauce.
- Transfer the freshly drained pasta directly into the creamy mixture. Use circular motions to ensure each pasta strand becomes thoroughly coated. Should the sauce appear overly dense, introduce reserved pasta water incrementally, achieving the perfect consistency.
- Season the dish with nuanced layers of salt and freshly cracked black pepper. For those desiring a subtle heat, scatter red pepper flakes across the surface. Finish by garnishing with vibrant, freshly chopped parsley and serve immediately while the pasta remains piping hot.
Notes
- Store extra pasta water in a small cup before draining, as the starchy liquid helps create a silky sauce texture.
- Use freshly grated Parmesan for better melting and richer flavor compared to pre-shredded cheese.
- Adjust heat carefully when sautéing garlic to prevent burning, which can make the sauce bitter and acrid.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream, understanding the sauce will be less rich and creamy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 100 mg