Creamy Garlic Pasta Parsley (Printable Version)
Velvety garlic cream sauce enhanced with fresh parsley over tender pasta strands.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or spaghetti
→ Sauce
02 - 2 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1 1/4 cups heavy cream
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp salt, plus more to taste
08 - Pinch of red pepper flakes (optional)
→ Garnish
09 - 1/2 cup fresh flat-leaf parsley, finely chopped
10 - Extra grated Parmesan cheese for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Pour in heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally.
04 - Add grated Parmesan, salt, black pepper, and red pepper flakes if using. Stir until the cheese melts and the sauce becomes smooth.
05 - Add drained pasta to the skillet and toss to coat evenly. Adjust sauce consistency by gradually adding reserved pasta water as needed.
06 - Remove from heat and stir in most of the chopped parsley, reserving some for garnish. Serve immediately topped with extra parsley and Parmesan.
# Expert Tips:
01 -
- The sauce comes together in under 10 minutes, which means you're eating faster than you'd expect.
- It tastes infinitely richer than the ingredient list suggests, like a small kitchen secret.
- Fresh parsley at the end transforms everything from heavy to bright, and people always ask what makes it different.
02 -
- Mincing the garlic finely is non-negotiable; chunky garlic will taste sharp and overpowering instead of melting into sweetness.
- Never let the sauce come to a rolling boil after adding cream and cheese, or the proteins will separate and you'll end up with grainy texture instead of velvet.
- Reserve your pasta water before draining; it's the secret to adjusting sauce thickness without watering down the flavor.
03 -
- Block Parmesan grated fresh tastes sharper and creamier than pre-grated; it's worth the thirty seconds it takes.
- Keep the pan off heat after you add the parsley so the green stays alive instead of turning muddy.
- A tablespoon of mascarpone stirred in after everything else adds a subtle sweetness that makes people pause mid-bite wondering what you did differently.