Creamy Garlic Pasta
Creamy Garlic Pasta
Ingredients
For the Pasta
- 1 pound spaghetti, or fettuccine
- 1 tablespoon kosher salt, for pasta water
For the Creamy Garlic Sauce
- 2 tablespoons unsalted butter
- 6 garlic, cloves, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup chicken broth, or vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher salt, as needed, to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta cooks, melt the unsalted butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to brown the garlic, as it can become bitter.
⏱️ 2 min
- 3
Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 5 min
- 4
Stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. Add the freshly ground black pepper and red pepper flakes (if using). Taste the sauce and add kosher salt as needed, keeping in mind the Parmesan is already salty.
⏱️ 2 min
- 5
Add the drained pasta directly to the skillet with the creamy garlic sauce. Toss the pasta thoroughly to coat it evenly with the sauce. If the sauce appears too thick, add a splash or two of the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is reached.
⏱️ 1 min
- 6
Stir in the chopped fresh parsley. Serve the Creamy Garlic Pasta immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Pasta
Ingredients
For the Pasta
- 1 pound spaghetti, or fettuccine
- 1 tablespoon kosher salt, for pasta water
For the Creamy Garlic Sauce
- 2 tablespoons unsalted butter
- 6 garlic, cloves, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup chicken broth, or vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher salt, as needed, to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, melt the unsalted butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to brown the garlic, as it can become bitter.
⏱️ 2 min - 3
Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 5 min - 4
Stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. Add the freshly ground black pepper and red pepper flakes (if using). Taste the sauce and add kosher salt as needed, keeping in mind the Parmesan is already salty.
⏱️ 2 min - 5
Add the drained pasta directly to the skillet with the creamy garlic sauce. Toss the pasta thoroughly to coat it evenly with the sauce. If the sauce appears too thick, add a splash or two of the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is reached.
⏱️ 1 min - 6
Stir in the chopped fresh parsley. Serve the Creamy Garlic Pasta immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.