Creamy Sauce Pasta Delight (Printable)
Silky pasta coated in a luscious garlic-infused creamy sauce with Parmesan accents.
# What You'll Need:
→ Pasta
01 - 12 oz dried fettuccine or spaghetti
02 - Salt, for boiling water
→ Creamy Sauce
03 - 2 tbsp unsalted butter
04 - 2 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 tsp freshly ground black pepper
08 - 1/4 tsp nutmeg (optional)
09 - Salt, to taste
→ Garnish
10 - 2 tbsp chopped fresh parsley
11 - Extra Parmesan cheese, for serving
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water and drain the remainder.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally.
04 - Whisk in Parmesan cheese, black pepper, and optional nutmeg. Simmer for another 2 to 3 minutes until the sauce thickens slightly.
05 - Add drained pasta to skillet and toss to coat. If sauce is too thick, add reserved pasta water incrementally to adjust consistency.
06 - Taste and adjust seasoning with salt if necessary. Serve immediately topped with chopped parsley and extra Parmesan cheese.
# Tips from dashanddishes:
01 -
- It's ready faster than you can pour a glass of wine, yet tastes like you've been cooking all day.
- The sauce clings to every strand of pasta like it was made to be together, creating this luxurious texture that feels indulgent without being complicated.
02 -
- That reserved pasta water is your friend—the starch in it helps the sauce cling to the pasta and keeps everything creamy rather than separating, so don't skip this step.
- Don't rush the garlic or let it brown, and never let the cream boil hard, because both will leave you with a bitter, broken sauce that's hard to save.
03 -
- If your sauce breaks or separates, don't panic—a splash of cold cream or milk whisked in off the heat can often bring it back to silky life.
- For the creamiest texture, use full-fat cream and don't skip the pasta water; those starches are what make the sauce coat the pasta rather than just pooling at the bottom.