Creamy Garlic Pasta with Parsley

The evening after a particularly chaotic day at work, I stumbled into my kitchen desperate for comfort but short on energy. My fingers reached for pasta while my mind wandered to the fresh bunch of parsley slowly wilting in the fridge. That night, with just a handful of ingredients and barely any mental bandwidth, this creamy garlic pasta became my salvation - and subsequently, a weeknight staple.

Last winter, my neighbor knocked on my door after a snowstorm knocked out her power. She looked so defeated, standing there in three layers of sweaters. I invited her in and made this pasta by candlelight, stirring the cream sauce slowly as we chatted across my gas stove. The warmth of that meal seemed to thaw more than just our cold fingers.

Ingredients

• Fettuccine or spaghetti: Long pasta shapes catch this velvety sauce perfectly, creating little pools of flavor in every twirl of your fork.
• Fresh garlic: Please resist the jarred stuff here - fresh minced garlic creates fragrant pockets of flavor that completely transform this simple dish.
• Heavy cream: This creates the silky base that coats each strand of pasta, and I've found the full-fat version produces a sauce that doesn't separate when reheated.
• Flat-leaf parsley: The brightness cuts through the richness beautifully, and I discovered that adding it at the very end preserves its color and flavor.

Instructions

Prepare the pasta:

Bring a large pot of water to a rolling boil and add a generous handful of salt until it tastes like the sea. Cook your pasta until it still has some bite to it, as it will continue softening in the sauce.

Build the flavor base:

While the pasta bubbles away, melt butter with olive oil in a skillet until it shimmers, then add your minced garlic. Watch it carefully, stirring constantly - you want it fragrant but not browned, which happens in the blink of an eye.

Create the velvety sauce:

Pour in your heavy cream and let it come to a gentle simmer, with tiny bubbles just breaking the surface. Add the Parmesan slowly, stirring continuously until it melts into silky perfection.

Marry the elements:

Toss your drained pasta directly into the sauce, using tongs to coat every strand. If it looks a bit tight, splash in some of that starchy pasta water you wisely reserved - it's magic for bringing a sauce together.

Finish with freshness:

Pull the skillet from the heat before folding in the chopped parsley. This preserves its bright color and prevents it from wilting too much into the sauce.

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My brother-in-law, a self-proclaimed pasta snob who lived in Italy for a year, stopped mid-bite when he first tried this dish at our family dinner. The table went silent as he slowly nodded and asked for the recipe. Sometimes the simplest dishes make the strongest impressions, especially when butter, cream and garlic are involved.

Making It Your Own

My kitchen experiments have taught me that this pasta adapts beautifully to what you have on hand. Some nights I toss in sautéed mushrooms that have been caramelized until golden brown, their earthy flavor complementing the creamy sauce. Other evenings, I stir in tender peas or asparagus tips blanched to bright green perfection, adding both color and a gentle sweetness.

Wine Pairing Secrets

The rich, garlicky profile of this pasta calls for something crisp to cleanse your palate between bites. A chilled Pinot Grigio with its subtle citrus notes cuts through the creaminess perfectly. One summer evening, we discovered that a slightly effervescent Vinho Verde creates an unexpectedly delightful contrast, its gentle bubbles refreshing your palate after each forkful.

Troubleshooting Your Creamy Sauce

After many iterations, I've learned that the temperature dance is crucial when making cream sauces. Too hot and the dairy proteins seize up, creating a grainy texture; too cool and the cheese won't melt properly into that silky emulsion we crave.

• If your sauce looks thin, let it simmer a minute longer before adding pasta, as the starches from pasta water will help thicken it further.
• Should your sauce break or appear curdled, lower the heat immediately and whisk in a splash of cold cream to bring it back together.
• Always grate your Parmesan fresh rather than using pre-shredded, which contains anti-caking agents that can prevent smooth melting.

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This creamy garlic pasta has become my kitchen equivalent of a warm hug. When in doubt about what to cook or when comfort is needed, these few ingredients transform into something far greater than their humble parts.

Recipe Questions & Answers

→ Can I use a different pasta shape?

Yes, any long pasta like spaghetti, linguine, or tagliatelle works well. Alternatively, use penne or rigatoni if you prefer shorter shapes that hold the cream sauce.

→ How do I prevent the garlic from burning?

Keep the heat at medium and stir constantly for 1-2 minutes. Remove from heat immediately once fragrant. Burnt garlic will taste bitter, so watch closely during this step.

→ What if my sauce is too thick?

Use the reserved pasta water to thin it gradually. The starchy water helps the sauce cling to the pasta better than regular water while maintaining proper consistency.

→ Can I make this ahead of time?

Prepare the sauce in advance and refrigerate separately. Reheat gently over low heat with a splash of cream or pasta water, then toss with freshly cooked pasta and parsley before serving.

→ What are good substitutes for heavy cream?

Half-and-half creates a lighter version, while crème fraîche adds tanginess. For dairy-free, use cashew cream or oat cream, though the texture will differ slightly.

→ How should I store leftovers?

Store in an airtight container for up to 2 days. Reheat gently on the stovetop with additional cream or pasta water to restore the sauce consistency.