Creamy Garlic Pasta Parsley

There's something about the smell of garlic hitting warm butter that stops you mid-conversation. I discovered this pasta on a Tuesday night when I had cream in the fridge, fresh garlic on the counter, and exactly twenty minutes before hungry friends arrived. What came together was so unexpectedly silky and bright that I've made it dozens of times since, each time amazed at how simplicity works when the ingredients are treated with respect.

My partner once said this tasted like what Italian grandmothers would make if they were in a hurry, which somehow became the highest compliment. That moment stuck with me because it proved you don't need hours of simmering to make food feel loved and cared for.

Ingredients

• Fettuccine or spaghetti (350 g): The wide ribbons of fettuccine catch the cream sauce better than thinner pastas, but spaghetti works if that's what you have.
• Unsalted butter (2 tbsp): Use real butter here—it's the foundation of the sauce and its flavor matters.
• Garlic (4 cloves, finely minced): Don't skip the mincing; tiny pieces dissolve into the cream and distribute their flavor evenly instead of becoming harsh chunks.
• Heavy cream (1 1/4 cups): This is your sauce's backbone, so use the real thing, not half-and-half or cream alternatives.
• Parmesan cheese (1/2 cup, freshly grated): Grate it yourself from a block if you can; pre-grated cheese has anti-caking agents that muddy the sauce's silkiness.
• Salt and black pepper: Season as you go, tasting at each step so you're in control of the final flavor.
• Red pepper flakes (pinch, optional): A whisper of heat wakes up the richness and prevents the dish from tasting one-note.
• Fresh flat-leaf parsley (1/2 cup, chopped): The green is what makes this feel alive rather than heavy; stir most into the sauce and save some for color on top.

Instructions

Boil your pasta water and get it ready:

Fill a large pot with water, salt it generously so it tastes like the sea, and let it come to a rolling boil. This is where your pasta gets its flavor foundation.

Cook the pasta until it's almost there:

Add pasta and stir once or twice so nothing sticks to the bottom. Cook according to package directions until al dente—you want it tender but with a tiny bit of resistance when you bite it, because it will soften slightly more in the sauce. Before you drain it, scoop out about half a cup of that starchy cooking water and set it aside; you'll use it to adjust the sauce's thickness.

Start the sauce while the pasta finishes:

In a large skillet, melt butter over medium heat. You'll see it foam slightly, which is perfect. This is the moment to add your minced garlic.

Sauté the garlic gently:

Let the garlic cook for just 1 to 2 minutes, stirring constantly. You want it fragrant and softened, never brown or bitter. If your heat is too high, lower it—garlic burns in a second and ruins everything.

Add the cream and let it warm through:

Pour in the heavy cream slowly, stirring as you go. Bring it to a gentle simmer, not a rolling boil, and let it bubble softly for 2 to 3 minutes, stirring now and then. It should look a little lighter and thicker than when you first poured it in.

Melt the Parmesan into the cream:

Add your freshly grated cheese a handful at a time, stirring until each addition melts completely before adding more. Once all the cheese is in, the sauce should look smooth and silky. Season it with salt, pepper, and red pepper flakes if you're using them. Taste it—you're the boss of the salt level.

Bring the pasta into the sauce:

Drain your pasta and add it to the skillet. Toss it gently so every strand gets coated. If the sauce seems too thick, add a splash of that reserved pasta water and stir. You want a sauce that clings to the pasta but still moves a little in the bowl.

Finish with parsley and serve right away:

Remove the skillet from heat. Stir in most of the chopped parsley, reserving a small handful for garnish. Divide the pasta among bowls and top with more parsley and a shower of Parmesan.

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I remember making this for someone who said they didn't eat much cream sauce because it usually felt heavy. One bite changed their mind, and they asked for seconds. That's when I realized this dish works because it respects you—no pretense, just honest ingredients in the right proportions.

Why Fresh Parmesan Makes the Difference

Block Parmesan grates into fine, delicate pieces that melt into the cream seamlessly. The pre-grated stuff has cellulose and anti-caking agents that create a grainy, separated sauce no matter how carefully you stir. Once I learned this, every batch tasted noticeably better. It's a small shift that feels big on the plate.

The Pasta Water Secret

Pasta water is starchy, and starch is an emulsifier—it helps the cream and cheese hold together instead of breaking apart. I learned this the hard way by making a sauce once without it, only to watch the cream separate after ten minutes. Now I always reserve it, and I often find I need more of it than I expect. The sauce should move in the bowl, not sit there thick and heavy.

Making This Your Own

This is a blank canvas, honestly. Once you understand how the sauce works, you can layer on mushrooms sautéed until golden, grilled chicken torn into pieces, or even crispy pancetta for smoke. Some nights I stir in a spoonful of mascarpone for extra richness, and some nights I add a small pinch of nutmeg because it whispers underneath everything else.

• Sautéed mushrooms add earthiness and texture without changing the core technique.
• A crack of fresh lemon zest brightens the plate and cuts through the cream beautifully.
• Save this dish for when you want comfort that still feels elegant.

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This pasta became my go-to for weeknight dinners and last-minute guests because it never fails and tastes like you cared. That's really all food needs to do.

Recipe Questions & Answers

→ What type of pasta works best for this dish?

Fettuccine or spaghetti are ideal as they hold the creamy sauce well.

→ How can I adjust the sauce consistency?

Add reserved pasta water gradually to the sauce until the desired smoothness is reached.

→ Can I prepare the garlic without browning it?

Sauté the minced garlic until fragrant but avoid browning to maintain a delicate flavor.

→ What are good additional ingredients to enhance this dish?

Sautéed mushrooms or grilled chicken can add heartiness and extra flavor.

→ How should the parsley be added?

Stir most parsley into the sauce just before serving, reserving some for garnish to maintain freshness.