Easiest Michelin Pasta
Easiest Michelin Pasta
Ingredients
- 1 pound pasta, your favorite shape
- 12 garlic, cloves, peeled
- 1/2 cup olive oil, extra virgin
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, in a small saucepan, add the peeled garlic cloves and cover with water. Bring to a boil over medium-high heat and cook until the garlic is very soft, about 8-10 minutes. Drain the garlic.
⏱️ 10 min
- 3
Transfer the softened garlic to a blender. Add 1 cup of the reserved pasta water, the olive oil, and the grated Parmesan cheese. Blend until completely smooth and creamy. If the sauce is too thick, add a tablespoon or two more of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 4
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped fresh parsley and sauté for about 30 seconds until fragrant. Add the cooked and drained pasta to the skillet and toss to coat with the butter and parsley.
⏱️ 3 min
- 5
Pour the creamy garlic-Parmesan sauce over the pasta in the skillet. Toss well to ensure all the pasta is evenly coated. Cook for 1-2 minutes, allowing the sauce to slightly thicken and cling to the pasta. Season with salt and freshly ground black pepper to taste. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Easiest Michelin Pasta
- 1 pound pasta, your favorite shape
- 12 garlic, cloves, peeled
- 1/2 cup olive oil, extra virgin
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, in a small saucepan, add the peeled garlic cloves and cover with water. Bring to a boil over medium-high heat and cook until the garlic is very soft, about 8-10 minutes. Drain the garlic.
⏱️ 10 min - 3
Transfer the softened garlic to a blender. Add 1 cup of the reserved pasta water, the olive oil, and the grated Parmesan cheese. Blend until completely smooth and creamy. If the sauce is too thick, add a tablespoon or two more of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 4
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped fresh parsley and sauté for about 30 seconds until fragrant. Add the cooked and drained pasta to the skillet and toss to coat with the butter and parsley.
⏱️ 3 min - 5
Pour the creamy garlic-Parmesan sauce over the pasta in the skillet. Toss well to ensure all the pasta is evenly coated. Cook for 1-2 minutes, allowing the sauce to slightly thicken and cling to the pasta. Season with salt and freshly ground black pepper to taste. Serve immediately.
⏱️ 4 min