Creamy Garlic Pasta Herbs (Print Version)
Velvety pasta tossed in a rich garlic cream sauce with a blend of fresh herbs for bright flavor.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Sauce
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 6 large garlic cloves, finely minced
05 - 1 cup heavy cream
06 - 1/2 cup whole milk
07 - 2/3 cup freshly grated Parmesan cheese
08 - 1/4 tsp freshly ground black pepper
09 - 1/2 tsp sea salt
10 - pinch red pepper flakes
→ Fresh Herbs
11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp chopped fresh basil
13 - 1 tbsp chopped fresh chives
14 - zest of 1 lemon
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - Add fettuccine or linguine and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1/2 cup of starchy pasta water before draining.
03 - While pasta cooks, melt butter with olive oil in a large skillet over medium heat. Add minced garlic and sauté 1-2 minutes until fragrant and pale golden, taking care not to brown.
04 - Reduce heat to medium-low. Pour in heavy cream and whole milk, stirring constantly. Simmer gently 2-3 minutes until slightly thickened and bubbly around edges.
05 - Sprinkle in grated Parmesan, sea salt, black pepper, and red pepper flakes. Stir continuously until cheese fully melts and sauce becomes smooth and velvety.
06 - Add drained pasta to the skillet. Toss vigorously with tongs to coat noodles evenly. If sauce appears too thick, incorporate reserved pasta water one tablespoon at a time until glossy consistency achieved.
07 - Remove from heat. Fold in fresh parsley, basil, chives, and lemon zest until evenly distributed. Taste and adjust salt or pepper as needed.
08 - Divide among 4 warmed plates. Garnish with additional grated Parmesan and fresh herb sprigs if desired. Serve immediately while sauce remains creamy.
# Expert Hints:
01 -
- The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
- Perfect for those nights when you need restaurant quality comfort food without leaving your house
02 -
- Never let your garlic brown, it turns bitter and will ruin the delicate balance of the sauce
- That reserved pasta water is liquid gold, it contains starch that helps bind the sauce to the pasta
03 -
- Warm your cream slightly before adding it to the pan, this prevents it from breaking and separating
- Don't rinse your pasta after draining, that starch helps the sauce cling to every strand