Creamy Garlic Pasta Fresh Parsley (Printable version)

Velvety garlic cream sauce meets tender pasta, topped with fresh parsley for an easy, elegant, and flavorful meal.

# 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 - 1 tablespoon olive oil
05 - 5 large garlic cloves, finely minced
06 - 1 cup heavy cream
07 - ½ cup freshly grated Parmesan cheese
08 - ½ teaspoon freshly ground black pepper
09 - ¼ teaspoon salt, or to taste
10 - Pinch of red pepper flakes (optional)

→ Garnish

11 - 1 small bunch fresh flat-leaf parsley, finely chopped
12 - Extra Parmesan cheese, for serving

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve ½ cup pasta water, then drain.
02 - Heat butter and olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
03 - Pour in heavy cream, stirring to combine. Simmer gently for 3 to 4 minutes until sauce slightly thickens.
04 - Incorporate Parmesan cheese, black pepper, salt, and red pepper flakes (if using). Stir until cheese melts and sauce smooths.
05 - Add drained pasta to skillet and toss to coat evenly. Gradually add reserved pasta water as needed to achieve preferred sauce consistency.
06 - Stir in most of the chopped parsley, reserving some for garnish. Adjust seasoning to taste.
07 - Plate immediately, topped with additional Parmesan and remaining fresh parsley.

# Expert advice:

01 -
  • It comes together in under 30 minutes, which means you can have a restaurant-quality meal on the table faster than delivery arrives.
  • The garlic cream sauce is so silky and rich that every bite feels like a small indulgence, even on the most ordinary weeknight.
  • You probably already have most of these ingredients at home, so no special grocery run required.
  • The fresh parsley at the end adds a bright, herbal note that cuts through the richness and makes the whole dish feel lighter.
02 -
  • Always reserve some pasta water before draining—it's the only thing that will loosen the sauce without making it greasy or broken.
  • Don't let the garlic brown or it will turn bitter and ruin the whole dish, so keep the heat at medium and watch it closely.
  • Toss the pasta in the skillet instead of pouring sauce over it on the plate, because that's how you get every bite coated evenly.
03 -
  • Use a large skillet so the pasta has room to toss without clumping, and the sauce coats every strand evenly.
  • Grate your Parmesan fresh right before cooking—it melts smoother and tastes infinitely better than the pre-shredded stuff.
  • If you want a little brightness, add a squeeze of lemon juice at the very end to balance the cream.

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