Description
A delicious creamy garlic pasta dish that’s quick to make and full of flavor.
Ingredients
Scale
- 1 lb fettuccine, spaghetti, or linguine
- Salt for pasta water
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream or half-and-half (or milk/broth blend for lighter)
- 1/2 cup chicken broth (optional, if using milk/half-and-half)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, melt the butter in a large skillet or pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Do not burn the garlic.
- Pour in the heavy cream (or desired liquid base) and chicken broth (if using). Bring the mixture to a gentle simmer, stirring frequently, then reduce the heat to low.
- Stir in the Italian seasoning and black pepper. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Add the drained pasta to the skillet. Toss gently to coat. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
- Garnish with fresh parsley and extra Parmesan cheese before serving immediately.
Notes
- For a lighter version, substitute heavy cream with a mixture of milk and broth.
- Be careful not to burn the garlic as it can turn bitter.
- Feel free to adjust the amount of cheese based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg