Creamy Garlic Parmesan Pasta (Printable)
Velvety pasta cooked in a rich garlic and Parmesan cream sauce for a comforting meal.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or spaghetti
02 - 1 tablespoon salt (for pasta water)
→ Sauce
03 - 2 tablespoons unsalted butter
04 - 4 cloves garlic, finely minced
05 - 1 tablespoon all-purpose flour
06 - 2 cups whole milk
07 - 1/2 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground black pepper
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Extra grated Parmesan cheese (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Stir in flour and cook for 1 minute, creating a roux.
04 - Gradually whisk in whole milk and heavy cream. Bring mixture to a gentle simmer.
05 - Stir in Parmesan cheese until fully melted and sauce is smooth. Season with salt and black pepper to taste.
06 - Add the cooked pasta to the sauce and toss to coat evenly. Add reserved pasta water as necessary to adjust sauce consistency.
07 - Remove from heat. Garnish with chopped parsley and additional Parmesan if desired. Serve immediately.
# Tips from dashanddishes:
01 -
- It's like a warm hug served on a plate, creamy & cheesy but never too heavy
- So simple, yet somehow feels special enough for unexpected guests or a weeknight treat
02 -
- Don't rush the garlic sauté; once it browns it can taste burnt and harsh, so patience here pays off
- Savvy use of reserved pasta water can transform a good sauce into a silky masterpiece that clings perfectly
03 -
- Freshly grating your Parmesan and using real butter make an incredible flavor difference
- The secret to sauce silkiness lies in gradual whisking and using reserved pasta water wisely