creamy garlic pasta
This creamy garlic pasta is an indulgent and easy-to-make dish that combines the rich flavors of garlic and cream with perfectly cooked pasta. It's an ideal meal for a cozy dinner or when you want to impress your guests without spending hours in the kitchen.
Equipment
- 1 Large pot
- 1 Large skillet
- 1 Colander
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Garlic press or knife for mincing
Ingredients
- 12 oz fettuccine or spaghetti
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 cup grated Parmesan cheese
- to taste salt
- to taste black pepper
- for garnish fresh parsley, chopped
- optional red pepper flakes For heat.
Instructions
- Bring a large pot of water to a boil. Add a generous amount of salt to the water.
- Once boiling, add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander.
- While the pasta is cooking, melt the butter in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic.
- Pour in the heavy cream and bring it to a gentle simmer. Stir frequently to keep it from curdling.
- Once the cream is heated, add the grated Parmesan cheese gradually, stirring continuously until it melts and the sauce becomes creamy. If the sauce is too thick, add some of the reserved pasta cooking water to reach your desired consistency.
- Season the sauce with salt and black pepper to taste. If you like some heat, add red pepper flakes at this stage.
- Add the drained pasta to the skillet and toss it in the creamy garlic sauce until well coated.
- Remove from heat and let it sit for a minute before serving.
- Serve hot, garnished with chopped parsley for a fresh finish.
Notes
Feel free to add cooked chicken or shrimp for extra protein.
You can substitute the heavy cream with half-and-half for a lighter version, but the sauce will be less creamy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a little additional cream or broth to loosen the sauce.