Creamy Garlic Pasta Fresh Parsley (Printable version)

Luscious garlic cream sauce coats pasta, finished with fresh parsley for an easy, elegant vegetarian meal.

# Ingredient list:

→ Pasta

01 - 12 oz fettuccine or spaghetti
02 - 1 tablespoon salt (for pasta water)

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 5 large garlic cloves, finely minced
06 - 1 cup heavy cream
07 - 1/2 cup freshly grated Parmesan cheese
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt
10 - Pinch of red pepper flakes (optional)

→ Garnish

11 - 1 small bunch fresh flat-leaf parsley, finely chopped
12 - Extra Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat butter and olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
03 - Pour in heavy cream, stirring to combine. Simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
04 - Add Parmesan cheese, black pepper, salt, and red pepper flakes. Stir until cheese melts and sauce is smooth.
05 - Add drained pasta to the skillet. Toss to coat, adding reserved pasta water as needed to reach preferred consistency.
06 - Stir in most of the chopped parsley. Taste and adjust seasoning as needed.
07 - Serve immediately, topped with extra Parmesan and remaining parsley.

# Expert Tips:

01 -
  • It's ready in thirty minutes but tastes like you've been stirring it lovingly for hours.
  • The sauce clings to every strand of pasta instead of pooling at the bottom like some cream sauces do.
  • Fresh parsley at the end gives you brightness that makes the richness feel balanced instead of heavy.
02 -
  • Grate your Parmesan fresh every time—the stuff in the green can or the pre-shredded bags will turn your sauce grainy and broken instead of silky.
  • That pasta water isn't just for thinning; its starch helps the sauce cling to the noodles, so add it slowly and pay attention rather than dumping it all in at once.
  • Keep the heat moderate throughout so the cream never boils hard, which can cause it to separate or lose its velvety texture.
03 -
  • Bring all your ingredients to room temperature before cooking—cold cream takes longer to heat and your timing gets thrown off.
  • Taste the pasta water on its own before you cook; if it tastes like tears you've got the salt level right.
  • Add pasta water gradually and in small amounts instead of all at once—you're looking for a sauce that moves around the pan, not a soup.

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