Creamy Garlic Pasta with Parsley

The first time I made creamy garlic pasta, my tiny apartment filled with such an intoxicating aroma that my neighbor actually knocked on my door to ask what I was cooking. There's something magical about the simple combination of butter, garlic, and cream that transforms basic pasta into something extraordinary. I've been tweaking this recipe for years, gradually perfecting the balance between rich creaminess and the bright, herbaceous notes of fresh parsley.

Last winter during that terrible snowstorm, I made this pasta for my friends who were stranded at my place overnight. We were huddled under blankets with the power flickering, and I swear this warm, garlicky pasta lifted everyone's spirits. Someone jokingly called it storm survival pasta, and now whenever the forecast looks threatening, I get texts asking if I'm making my famous garlic pasta again.

Ingredients

• Fettuccine or spaghetti: The wide, flat surface of fettuccine catches more of that velvety sauce, but honestly, any pasta shape you have will work beautifully.
• Garlic: Six cloves might sound excessive until you taste how they mellow and sweeten in the butter, creating the foundation of flavor that makes this dish sing.
• Heavy cream: This creates the silky texture that coats each strand of pasta, and it's one ingredient I never substitute because it prevents the sauce from separating.
• Parmesan cheese: Get a block and grate it yourself if possible, as pre-grated versions often contain anti-caking agents that can make your sauce grainy.
• Fresh parsley: The bright, peppery notes cut through the richness perfectly, adding both color and a freshness that balances the creamy sauce.

Instructions

Pasta prep:

Start by bringing a large pot of water to a rolling boil before adding a generous pinch of salt, enough that it tastes like seawater. This is your one chance to season the pasta itself.

Create the flavor base:

While the pasta cooks, melt butter and olive oil together then add your minced garlic, keeping the heat medium to prevent browning. You'll know it's perfect when the aroma makes your mouth water but the garlic stays pale gold.

Build your sauce:

Pour in the cream with a gentle hand, allowing it to come to a simmer without boiling. Watch for the edges to start bubbling slightly before stirring in the Parmesan in small handfuls.

The perfect marriage:

This is where the magic happens, add your drained pasta directly to the skillet and toss continuously to coat every strand. If it looks too thick, splash in some reserved pasta water a tablespoon at a time until you reach that perfect silky consistency.

Finish with freshness:

Off the heat, scatter in the chopped parsley and give everything one final toss. The residual heat will release the oils in the parsley without dulling its vibrant color.

Pin Recipe

My daughter, who went through that impossible picky-eater phase, actually requested this pasta for her birthday dinner last year. I quietly added extra parsley, which she normally picks out of everything, and watched in amazement as she cleaned her plate. Sometimes the right dish at the right moment can bridge even the pickiest of gaps.

Making It Your Own

While the basic recipe is perfect in its simplicity, I've found endless ways to make this dish fit whatever's happening in my kitchen. Sometimes I add sautéed mushrooms when I want something more substantial, or toss in a handful of frozen peas right at the end for a pop of sweetness and color. During summer, I've been known to throw in cherry tomatoes that burst in the hot cream, creating little pockets of tangy goodness.

Pairing Suggestions

This pasta practically begs for a crisp glass of Pinot Grigio or Sauvignon Blanc to cut through the richness. I've learned that a simple side salad with a bright vinaigrette creates the perfect counterpoint to the creamy pasta. For a complete dinner party menu, I often start with something light like bruschetta, serve this pasta as the main, and finish with a tart lemon sorbet to cleanse the palate.

Troubleshooting Tips

After making this dish probably a hundred times, I've encountered and solved nearly every possible issue. If your sauce looks curdled, you likely had the heat too high when adding the cream, but whisking vigorously can sometimes bring it back together. If the sauce is too thin, let it simmer a minute longer before adding the pasta, and if it's too thick, that reserved pasta water will save the day.

• If your garlic starts to brown, immediately lower the heat and add a splash of the pasta water to stop the cooking process.
• For a more pronounced garlic flavor, crush half the cloves and finely mince the rest for textural contrast.
• Store any leftovers with a thin layer of olive oil on top to prevent the pasta from drying out in the refrigerator.

Pin Recipe

This creamy garlic pasta reminds me that sometimes the most memorable meals come from the simplest ingredients. Whether you're cooking for one on a busy weeknight or gathering loved ones around your table, this dish has a way of creating moments worth savoring.

Recipe FAQs

→ Can I make this sauce without heavy cream?

Yes, substitute half-and-half for a lighter version, or use a combination of milk and butter to create a thinner sauce. Adjust the cooking time accordingly to achieve your desired consistency.

→ How do I prevent the garlic from burning?

Keep the heat at medium and stir constantly for 1-2 minutes. Watch carefully as garlic browns quickly. Remove from heat immediately if it starts to darken, as burnt garlic becomes bitter.

→ Why is my sauce too thin?

The sauce thickens as it simmers and the Parmesan melts. If still too thin, simmer longer or add less pasta water when tossing. Reserve pasta water to adjust consistency gradually.

→ What pasta shapes work best?

Fettuccine and spaghetti are traditional, but pappardelle, linguine, or even penne work wonderfully. Flat ribbons hold the cream sauce better than tube shapes.

→ Can I prepare this ahead?

Cook the pasta and sauce separately, then combine just before serving. The sauce can be made 2 hours ahead and gently reheated. Avoid storing mixed pasta and sauce together as it becomes mushy.

→ What wine pairs with this dish?

Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy sauce beautifully. The acidity cuts through the richness perfectly.