Creamy Garlic Pasta with Parsley (Printable Version)
Velvety garlic cream sauce coats tender pasta with fresh parsley and Parmesan for an elegant yet simple Italian comfort dish.
# Ingredient List:
→ Pasta
01 - 12 oz fettuccine or spaghetti
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 6 cloves garlic, finely minced
05 - 1 cup heavy cream
06 - ½ cup grated Parmesan cheese
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper
09 - Pinch of ground nutmeg
→ Finishing
10 - ½ cup fresh flat-leaf parsley, finely chopped
11 - Extra Parmesan cheese 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 ½ cup of pasta water, then drain the pasta.
02 - In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring occasionally.
04 - Add the grated Parmesan cheese, salt, pepper, and nutmeg. Stir until the cheese melts and the sauce thickens slightly.
05 - Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time until the sauce reaches your desired consistency.
06 - Remove from heat and stir in the chopped parsley.
07 - Plate immediately, garnished with extra Parmesan and additional parsley if desired.
# Tips from hearthlykitchen:
01 -
- The sauce comes together in exactly the time it takes your pasta to cook, making this perfect for those nights when your stomach is growling but your patience is thin.
- Despite its simplicity, the combination of sharp garlic, rich cream, and bright parsley creates this magical balance that makes people think you spent hours in the kitchen.
02 -
- The sauce will look alarmingly thin when you first add the cream, but have faith - it thickens considerably as it reduces and once you add the cheese.
- Removing the pan from heat before adding parsley prevents it from turning dark and bitter, keeping its vibrant color and fresh flavor intact.
03 -
- Reserve more pasta water than you think you'll need - this starchy liquid is your secret weapon for rescuing a sauce that's too thick or needs help clinging to the pasta.
- When cooking for guests, prepare everything except the final toss with parsley, then quickly reheat and finish just before serving for that restaurant-quality presentation.