Creamy pasta garlic Parmesan (Printable)
Velvety pasta tossed in a rich cream sauce with garlic and Parmesan, ideal for comforting meals.
# What You Need:
→ Pasta
01 - 12 oz penne or fettuccine
02 - Salt, for boiling water
→ Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp olive oil
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 3/4 cup grated Parmesan cheese
09 - 1/2 tsp freshly ground black pepper
10 - 1/4 tsp ground nutmeg (optional)
11 - 1/2 tsp salt, or to taste
→ Garnish
12 - 2 tbsp chopped fresh parsley
13 - Extra grated Parmesan, for serving
# How To Cook:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - Melt butter and olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Add heavy cream and milk to the skillet, stirring to combine. Bring to a gentle simmer and cook for 2 to 3 minutes.
04 - Reduce heat. Stir in grated Parmesan until melted and sauce is smooth. Season with salt, black pepper, and optional nutmeg.
05 - Add drained pasta to the skillet, tossing to coat. Adjust sauce consistency with reserved pasta water as needed.
06 - Serve immediately, topped with chopped parsley and additional Parmesan.
# Expert Tips:
01 -
- Ready in half an hour, which means weeknight dinners stop feeling like a chore.
- The sauce is so silky it makes you feel like you actually know what you're doing in the kitchen.
- Butter and garlic are doing most of the heavy lifting, so there's nowhere to hide and nothing to overthink.
02 -
- Never let the cream boil hard or it can break and turn grainy; gentle heat and patience are what make it smooth.
- The starchy pasta water is your secret weapon for getting the sauce to cling to the pasta instead of pooling at the bottom of the bowl.
03 -
- Reserve your pasta water before draining, no exceptions; those starchy droplets are liquid gold for loosening a sauce that's too thick.
- Grate your Parmesan fresh right before you need it, because pre-grated cheese has anti-caking agents that prevent it from melting into the same silky texture.