Creamy Garlic Pasta Parsley (Printable Version)

A smooth cream sauce with garlic and parsley coats tender pasta for a comforting meal.

# Ingredient List:

→ Pasta

01 - 12 oz fettuccine or spaghetti

→ Sauce

02 - 2 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 10 fl oz heavy cream
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp salt, plus more to taste
08 - Pinch of red pepper flakes (optional)

→ Garnish

09 - 1/2 cup fresh flat-leaf parsley, finely chopped
10 - Extra grated Parmesan, for serving

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Pour in the heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally.
04 - Incorporate grated Parmesan, salt, black pepper, and red pepper flakes if using. Stir until cheese melts and sauce is smooth.
05 - Add drained pasta to the skillet and toss to coat evenly. Adjust consistency by adding reserved pasta water gradually if needed.
06 - Remove from heat and fold in most of the chopped parsley, reserving some for garnish.
07 - Plate immediately and top with extra parsley and grated Parmesan cheese.

# Tips from hearthlykitchen:

01 -
  • It tastes like restaurant food but takes less time than ordering delivery.
  • The cream sauce clings to pasta in the most satisfying way, and the parsley keeps it from feeling heavy.
  • This is the dish people ask for the recipe after their first bite.
02 -
  • Don't let the garlic brown, even for a second—it turns bitter and you'll taste nothing but regret.
  • That pasta water you reserved is magic; it's starchy and helps the sauce stick to every strand instead of sliding off.
  • Add the cheese slowly and off the heat if possible to keep the sauce creamy instead of broken and grainy.
03 -
  • Keep your heat at medium or lower throughout; rushing with high heat breaks the sauce and cooks the garlic too fast.
  • Use a wooden spoon for stirring so you don't scrape up the bottom of the pan, and add pasta water gradually—you can always add more but you can't take it back.

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