Creamy Garlic Pasta with Parsley (Printable)
Rich and comforting pasta with velvety garlic cream sauce, fresh parsley, and Parmesan. Ready in just 30 minutes.
# What You’ll Need:
→ Pasta
01 - 12 oz fettuccine or spaghetti
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 6 cloves garlic, finely minced
05 - 1 cup heavy cream
06 - ½ cup grated Parmesan cheese
07 - ½ teaspoon salt, or to taste
08 - ¼ teaspoon freshly ground black pepper
09 - Pinch of ground nutmeg, optional
→ Finishing
10 - ½ cup fresh flat-leaf parsley, finely chopped
11 - Extra Parmesan cheese for serving
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring occasionally.
04 - Add the grated Parmesan cheese, salt, pepper, and nutmeg if using. Stir until the cheese melts and the sauce thickens slightly.
05 - Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time until the sauce reaches your desired consistency.
06 - Remove from heat and stir in the chopped parsley.
07 - Serve immediately, garnished with extra Parmesan and additional parsley if desired.
# Expert Advice:
01 -
- The sauce comes together in exactly the same time it takes for your pasta to cook, meaning dinner is ready in under 30 minutes on those nights when hunger wont wait.
- Everyone who tries this always asks for seconds, then sheepishly returns for thirds when they think nobody is looking.
02 -
- The sauce will continue to thicken as it cools, so it's better to err on the side of slightly too thin than too thick when you take it off the heat.
- Gently warming your cream before adding it to the garlic prevents curdling and helps everything incorporate more smoothly.
03 -
- When mincing garlic for cream sauces, use the side of your knife to crush it slightly first, then mince it into a near paste for the smoothest flavor distribution without any harsh bits.
- If your sauce breaks or looks curdled, a quick fix is to remove it from heat and whisk in a tablespoon of cold cream to help it re-emulsify.