Description
A rich and creamy Garlic Parmesan Pasta made with tender spaghetti tossed in a luscious garlic-infused cream sauce, topped with freshly grated Parmesan and parsley. Perfect for a quick and comforting Italian-inspired meal.
Ingredients
Scale
Primary Ingredients
- 8 ounces spaghetti or fettuccine
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup reserved pasta water
- Chopped fresh parsley for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1/4 cup of the starchy pasta water before draining the pasta. Set pasta aside.
- Sauté garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to let it brown to avoid bitterness.
- Make the cream sauce: Stir in the heavy cream, salt, black pepper, and optional red pepper flakes. Bring the mixture to a gentle simmer, allowing the flavors to meld and the sauce to begin thickening.
- Add Parmesan cheese: Reduce heat to low and gradually stir in the grated Parmesan cheese until it melts completely and the sauce becomes smooth and creamy.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss thoroughly to coat every strand with the sauce. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it to your desired consistency.
- Final warming: Cook for another 1–2 minutes, allowing the pasta to fully absorb the sauce and warm through.
- Garnish and serve: Remove from heat and garnish with fresh chopped parsley and extra grated Parmesan cheese before serving hot.
Notes
- You can add grilled chicken, shrimp, or sautéed mushrooms to make this dish heartier and more protein-rich.
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, but expect a less rich sauce.
- If preferred, use gluten-free pasta to make this recipe gluten-free.
- Reserve the pasta water as it helps emulsify and loosen the sauce for the perfect texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 420
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 75 mg
