Creamy Garlic Parmesan Pasta

Ingredients

• 1 lb pasta (such as fettuccine or linguine)
• 4 tbsp unsalted butter
• 4 garlic (cloves, minced)
• 2 cup heavy cream
• 1 cup parmesan cheese (freshly grated)
• salt (to taste)
• black pepper (to taste)
• 2 tbsp fresh parsley (chopped, for garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

2. 2

   While the pasta is cooking, melt the butter in a large skillet over medium heat.

3. 3

   Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

4. 4

   Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-5 minutes, stirring occasionally, until slightly thickened.

5. 5

   Stir in the freshly grated parmesan cheese until melted and the sauce is smooth.

6. 6

   Season the sauce with salt and black pepper to taste.

7. 7

   Drain the pasta, reserving a small amount of pasta water if needed to thin the sauce.

8. 8

   Add the cooked pasta to the skillet with the sauce and toss well to coat every strand.

9. 9

   Garnish with fresh parsley and extra parmesan cheese before serving.

Notes

For a lighter version, you can substitute half of the heavy cream with whole milk, though the sauce will be less thick. Adding a splash of the starchy pasta water helps the sauce adhere better to the noodles.

Nutrition per serving

• pasta
• dinner
• vegetarian
• creamy
• garlic
• parmesan
• main course
• quick meal