Description
This creamy Garlic Parmesan Pasta is a quick and delicious meal made with al dente pasta tossed in a rich sauce of sautéed garlic, heavy cream, and melted Parmesan cheese. Finished with fresh parsley, it’s a comforting dish perfect for weeknight dinners or cozy gatherings.
Ingredients
Scale
Pasta
- 300 g pasta (spaghetti, fettuccine, or your choice)
Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sauté Garlic: In a large skillet over medium heat, add olive oil and butter. Once the butter has melted, add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Simmer Cream: Pour in the heavy cream and bring to a gentle simmer. Cook for about 2-3 minutes, allowing the cream to thicken slightly.
- Add Cheese and Season: Stir in the grated Parmesan cheese, and continue stirring until the cheese is melted and the sauce is smooth. Add salt and pepper to taste.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing it with the sauce until fully coated. If needed, add a little reserved pasta water to achieve desired sauce consistency.
- Finish with Parsley: Remove the skillet from the heat and sprinkle freshly chopped parsley over the pasta. Toss again to combine.
- Serve: Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Notes
- Reserve pasta water to adjust sauce consistency if it becomes too thick.
- Use freshly grated Parmesan cheese for best melting and flavor.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- This dish pairs well with a simple green salad or garlic bread.
- Can add cooked chicken, shrimp, or vegetables for added protein and variety.
