Description
Creamy, rich, and full of bold garlic flavor, this garlic parmesan pasta is an easy comfort food dinner that comes together in just 30 minutes. Tender pasta is tossed in a silky parmesan cream sauce with butter, herbs, and fresh parsley for a cozy meal that feels special without being complicated.
Ingredients
Scale
- 12 ounces fettuccine or linguine
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups parmesan cheese, finely grated
- 1 teaspoon salt, plus more for the pasta water
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
- 1/2 cup reserved pasta water, as needed
Instructions
- Bring a large pot of generously salted water to a boil over high heat.
- Measure the cream, grate the parmesan, mince the garlic, and chop the parsley.
- Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for 30 to 60 seconds until fragrant.
- Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Pour the heavy cream into the skillet with the garlic butter. Stir in the salt, black pepper, and Italian seasoning, then warm gently for 2 to 3 minutes.
- Add the parmesan a little at a time, stirring constantly until the sauce is smooth.
- Add the drained pasta and toss until fully coated, using reserved pasta water as needed to loosen the sauce.
- Stir in the chopped parsley, then taste and adjust seasoning if needed.
- Serve warm with extra parmesan and parsley on top.
Notes
- Freshly grated parmesan melts more smoothly than pre-shredded cheese.
- Keep the heat low once the cream and cheese are added so the sauce stays silky.
- Reserve extra pasta water in case the sauce thickens too much before serving.
- Reheat leftovers gently with a splash of milk, cream, or water.