Creamy Garlic Pasta Parsley

There's something about the smell of garlic hitting hot butter that stops you mid-breath—that moment when you know you're about to make something really good. I discovered this pasta one weeknight when I had nothing but basics in my kitchen and needed comfort food fast. What emerged was pure silk on a plate, the kind of dish that makes people ask for the recipe before they've even finished eating.

I made this for my partner on a random Tuesday, and they went quiet for a moment—the kind of quiet that means a dish just landed. They asked if we could have it again that weekend, then again the next week. Now it's become our default when we want something that feels special but doesn't demand a production.

Ingredients

• Fettuccine or spaghetti (350 g): The wider ribbons of fettuccine catch the sauce beautifully, but use whatever pasta you love—it's really about the sauce anyway.
• Unsalted butter (2 tbsp) and olive oil (1 tbsp): Butter gives richness, oil prevents it from browning too fast; together they're magic.
• Garlic cloves, finely minced (6 large): Don't skip the mincing—it matters. Small pieces dissolve into the cream and perfume every bite.
• Heavy cream (250 ml): This is where the velvety texture comes from; don't swap it out unless you want a completely different dish.
• Freshly grated Parmesan cheese (60 g): Pre-grated cheese won't melt as smoothly, so grate it yourself if you can.
• Salt (½ tsp), black pepper (¼ tsp), and red pepper flakes (pinch, optional): Salt needs to season the pasta water too—taste as you go because cream can hide saltiness.
• Fresh flat-leaf parsley (20 g): The green brightness at the end is essential; it's not just decoration, it's flavor.
• Extra Parmesan for serving: People love the option to add more on top.

Instructions

Start the pasta:

Bring salted water to a rolling boil—it should taste like the sea. Cook the pasta until it's just tender with a tiny bit of resistance when you bite it. Reserve half a cup of that starchy water before draining; you'll use it to adjust the sauce later.

Make the garlic foundation:

In a large skillet, melt butter with oil over medium heat. Add your minced garlic and listen for it to start sizzling gently—it'll smell incredible. After 1 to 2 minutes, when it's fragrant and golden but not brown, you're at the perfect moment to move forward.

Build the sauce:

Lower the heat and pour in the cream slowly, stirring constantly so nothing breaks or curdles. Let it bubble softly for 2 to 3 minutes, just until it thickens slightly and coats the back of a spoon.

Finish with cheese:

Stir in the Parmesan, salt, pepper, and red pepper flakes if you want heat. Cook for another minute or two until the cheese melts completely and the sauce looks smooth and glossy.

Bring it all together:

Add the drained pasta to the skillet and toss everything with wooden tongs, making sure every strand is coated. If it feels too thick, add reserved pasta water a splash at a time until the sauce clings to the pasta but still flows slightly.

Final touch:

Remove from heat, scatter the chopped parsley over everything, and toss once more. Serve right away onto warm bowls with extra Parmesan at the table.

Save

The first time someone told me this tasted restaurant-quality, I realized I'd been overthinking cooking for years. This dish proved that good food doesn't come from complexity; it comes from respecting simple ingredients and not rushing the process.

Why Garlic and Cream Are a Love Story

Garlic by itself can be harsh, and cream by itself is just rich, but together they transform into something entirely different. The cream mellows the garlic's sharp edges while the garlic gives the cream personality and depth. It's the kind of balance that makes you understand why this combination has been at the heart of Italian cooking for centuries.

Timing Is Everything

This pasta demands to be eaten the moment it hits the plate—the sauce is at its silkiest, the parsley is still bright, and the heat brings out every flavor. If it sits, the pasta absorbs the sauce and it becomes dense, so coordinate with your table. Have bowls warmed and people ready, then bring this to them immediately.

Simple Swaps and Additions

The beauty of this recipe is that it's a foundation, not a rule. Some nights I've stirred in sautéed mushrooms for earthiness, other times a handful of cooked shrimp for something more special. Even a handful of spinach wilts into the cream and adds color, though the original version with nothing but parsley is often the best.

• Add mushrooms, shrimp, or cooked chicken for protein without changing the character of the dish.
• A squeeze of fresh lemon juice at the end brightens everything if the sauce feels too heavy.
• Red pepper flakes aren't optional if you like heat—they add complexity beyond just spice.

Save

This is the kind of pasta that reminds you why people gather around tables to eat together. It's simple, it's beautiful, and it feels like someone cared.

Recipe Questions & Answers

→ What type of pasta works best in this dish?

Fettuccine or spaghetti are ideal as they hold the creamy sauce well, but any long pasta works fine.

→ How do I achieve the perfect sauce consistency?

Adding reserved pasta water gradually helps loosen the sauce while maintaining its creamy texture.

→ Can I adjust the garlic intensity?

Yes, reduce or increase minced garlic according to your taste preference before sautéing.

→ Is it possible to make this dish spicier?

Adding a pinch of red pepper flakes during cooking enhances heat without overpowering the creamy sauce.

→ What are good garnish options?

Freshly chopped flat-leaf parsley and extra grated Parmesan add freshness and depth to the presentation.