Creamy Garlic Pasta Parsley (Printable)
Velvety garlic cream sauce pasta balanced with fresh parsley for a flavorful Italian main dish.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or spaghetti
→ Sauce
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 6 large garlic cloves, finely minced
05 - 1 cup heavy cream
06 - ½ cup freshly grated Parmesan cheese
07 - ¼ tsp freshly ground black pepper
08 - ½ tsp salt, or to taste
09 - Pinch of red pepper flakes (optional)
→ Garnish
10 - ½ cup fresh flat-leaf parsley, finely chopped
11 - Extra Parmesan cheese, for serving
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - Heat butter and olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Lower heat to medium-low and gradually pour in the heavy cream, stirring constantly. Simmer gently for 2 to 3 minutes until slightly thickened.
04 - Stir in Parmesan cheese, salt, black pepper, and red pepper flakes if using. Continue cooking for 1 to 2 minutes until cheese melts and sauce becomes smooth.
05 - Add the drained pasta to the skillet and toss to coat evenly. Adjust sauce consistency by adding reserved pasta water gradually as needed.
06 - Remove from heat and fold in the chopped parsley.
07 - Plate immediately, garnishing with extra Parmesan and a sprinkle of parsley.
# Expert Advice:
01 -
- It comes together in 30 minutes but tastes like you spent hours on it.
- The cream sauce is naturally elegant without requiring any fancy techniques.
- Fresh parsley at the end keeps it from feeling heavy, even though it's absolutely indulgent.
02 -
- Don't let the garlic brown—it turns bitter and ruins everything, so keep the heat medium and stay near the stove.
- Reserve the pasta water before draining; that starch is your secret weapon for a sauce that clings instead of pools.
- Add pasta water gradually—it's easier to loosen than to thicken, and the sauce will continue to tighten slightly as it cools.
03 -
- Grate your Parmesan fresh and watch it melt into the sauce rather than turning grainy—it makes an actual difference.
- Keep the heat low once the cream is in the pan; high heat and dairy are enemies, and the sauce will separate if you get impatient.