Creamy Garlic Parmesan Pasta (Print Version)

Velvety pasta tossed in a rich garlic and Parmesan cream sauce with fresh parsley garnish.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine
02 - Salt, for boiling water

→ Sauce

03 - 2 tbsp unsalted butter
04 - 2 tbsp olive oil
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 3/4 cup grated Parmesan cheese
09 - 1/2 tsp freshly ground black pepper
10 - 1/4 tsp ground nutmeg (optional)
11 - 1/2 tsp salt, or to taste

→ Garnish

12 - 2 tbsp chopped fresh parsley
13 - Extra grated Parmesan cheese, for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Melt butter with olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Pour in heavy cream and whole milk, stirring to blend. Bring to a gentle simmer and cook for 2 to 3 minutes.
04 - Reduce heat and add grated Parmesan cheese, stirring until melted and sauce is smooth. Season with salt, black pepper, and nutmeg if using.
05 - Add drained pasta to the skillet, tossing to coat thoroughly. Adjust sauce consistency with reserved pasta water as needed.
06 - Plate immediately and garnish with chopped parsley and additional grated Parmesan cheese.

# Expert Hints:

01 -
  • Ready in 30 minutes, but tastes like you've been stirring it all afternoon.
  • The kind of comfort food that works for a quiet night alone or feeding unexpected guests without stress.
02 -
  • Pasta water is essential—that starch thickens and helps the sauce cling, so never skip saving some before draining.
  • Don't let the cream boil aggressively or it can break; a gentle simmer is all this dish needs to come together beautifully.
03 -
  • Use freshly grated Parmesan—the difference between that and pre-grated is the difference between silk and grit.
  • Keep your heat gentle throughout; rushing with high heat is the quickest way to break the sauce or scorch the garlic.

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