Garlic Parmesan Pasta
A creamy and flavorful pasta dish made with garlic, butter, heavy cream, and freshly grated Parmesan cheese. Simple yet elegant, perfect for a quick weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 oz fettuccine or linguine pasta
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 0.5 tsp salt, or to taste
- 0.25 tsp black pepper, or to taste
- 0.25 tsp red pepper flakes optional
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 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 burn it.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.
- Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until smooth and creamy. Season with salt, black pepper, and red pepper flakes if using.
- Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired.
Notes
For a richer flavor, use freshly grated Parmesan instead of pre-grated. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.