Creamy Garlic Pasta Herbs (Print Version)
Velvety pasta blended with aromatic garlic and fresh herbs for a comforting meal.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp olive oil
04 - 6 cloves garlic, finely minced
05 - 1 cup heavy cream
06 - 1/4 cup whole milk
07 - 1/2 cup freshly grated Parmesan cheese
08 - 1 tsp lemon zest
09 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs
10 - 2 tbsp chopped fresh parsley
11 - 1 tbsp chopped fresh basil
12 - 1 tbsp chopped fresh chives
→ Optional Garnish
13 - Extra grated Parmesan
14 - Freshly cracked black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
02 - While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
03 - Reduce the heat to low. Stir in the heavy cream and milk, simmering gently for 3–4 minutes until slightly thickened.
04 - Add the cooked pasta to the skillet along with the Parmesan cheese and lemon zest. Toss to coat, adding reserved pasta water a little at a time to reach your desired sauce consistency.
05 - Stir in the chopped herbs and season generously with salt and black pepper. Toss well to combine and heat through.
06 - Serve immediately, garnished with extra Parmesan and more fresh herbs if desired.
# Expert Hints:
01 -
- The sauce comes together in the time it takes pasta to cook, meaning dinner is ready in under 30 minutes
- Heavy cream gets tempered with milk and bright lemon zest, creating richness without feeling heavy
- Fresh herbs added at the end keep the dish vibrant and prevent that tired creamy pasta flavor
02 -
- Garlic burns faster than you expect, turning bitter and ruining the delicate sauce base
- The pasta water is your secret weapon for adjusting sauce thickness without adding more cream
- Add herbs at the very end, as cooking them causes them to lose their bright, fresh flavor
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Microplane zesters yield the finest lemon zest without bitter white pith