Creamy Garlic Parmesan Pasta (Printable version)
Velvety pasta tossed in a rich garlic and Parmesan cream sauce for a comforting dinner.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or spaghetti
02 - 1 tablespoon salt (for pasta water)
→ Sauce
03 - 2 tablespoons unsalted butter
04 - 4 cloves garlic, finely minced
05 - 1 tablespoon all-purpose flour
06 - 2 cups whole milk
07 - 1/2 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground black pepper
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Extra grated Parmesan cheese (optional)
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Stir in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in whole milk and heavy cream, bringing the mixture to a gentle simmer.
05 - Stir in the Parmesan cheese until fully melted and smooth. Season with salt and black pepper.
06 - Add cooked pasta to the sauce, tossing to coat evenly. Incorporate reserved pasta water as necessary to achieve desired sauce consistency.
07 - Remove from heat. Garnish with chopped parsley and additional Parmesan if preferred. Serve immediately.
# Expert advice:
01 -
- This sauce feels like a secret hug in a bowl that you won't want to keep to yourself
- The ease of preparation turned this into my ultimate weeknight go-to dish
02 -
- Reserving pasta water is the game-changer for that silky sauce texture—you'll wonder how you cooked without it
- Adding cheese off the heat ensures it melts smoothly without turning grainy
03 -
- Use room temperature dairy for easier incorporation and smoother sauce
- The timing of when you add cheese is crucial to avoid graininess and keep it luscious