Name: Creamy Garlic Parmesan Pasta
Ingredients: 1 pound (16 ounces / 450g) Pasta: Fettuccine, linguine, or spaghetti work beautifully, their long strands coated perfectly by the sauce. However, feel free to use penne, rotini, or your favorite shape. Choose a good quality pasta for the best texture.; 4 tablespoons Unsalted Butter: Forms the rich base of the sauce. Using unsalted allows you to control the final saltiness of the dish more precisely.; 6-8 cloves Garlic, finely minced: The star flavour! Adjust the amount based on your love for garlic. Freshly minced garlic provides the most potent and authentic flavour compared to pre-minced jarred varieties. Ensure it’s minced finely to distribute evenly and avoid large, overpowering chunks.; 2 tablespoons All-Purpose Flour: Acts as a thickening agent, creating a smooth, velvety roux for the sauce base, preventing it from being too thin.; 1 ½ cups Chicken Broth or Vegetable Broth: Adds depth of flavour and forms the liquid base of the sauce. Use low-sodium broth to better manage the salt level, especially since Parmesan is naturally salty. Vegetable broth makes the dish easily vegetarian.; 1 ½ cups Heavy Cream: This is essential for the luxurious creaminess and richness of the sauce. Whole milk can be substituted in a pinch, but the sauce won’t be quite as decadent. Avoid lower-fat milks as they may curdle or result in a thin sauce.; 1 ½ cups Grated Parmesan Cheese: Use freshly grated Parmesan cheese (Parmigiano-Reggiano is ideal) for the best flavour and melting quality. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly, potentially resulting in a gritty texture.; Salt, to taste: For seasoning the pasta water and adjusting the final sauce. Remember Parmesan adds saltiness.; Freshly Cracked Black Pepper, to taste: Adds a touch of warmth and spice to balance the richness. Use freshly cracked pepper for superior flavour.; Optional: 2 tablespoons Fresh Parsley, chopped: For garnish, adding a touch of freshness and colour to the finished dish.; Optional: Pinch of Red Pepper Flakes: If you like a little kick of heat to cut through the richness.

Ingredients

Scale

Here’s what you’ll need to create this luscious pasta dish:

1 pound (16 ounces / 450g) Pasta: Fettuccine, linguine, or spaghetti work beautifully, their long strands coated perfectly by the sauce. However, feel free to use penne, rotini, or your favorite shape. Choose a good quality pasta for the best texture.
4 tablespoons Unsalted Butter: Forms the rich base of the sauce. Using unsalted allows you to control the final saltiness of the dish more precisely.
6–8 cloves Garlic, finely minced: The star flavour! Adjust the amount based on your love for garlic. Freshly minced garlic provides the most potent and authentic flavour compared to pre-minced jarred varieties. Ensure it’s minced finely to distribute evenly and avoid large, overpowering chunks.
2 tablespoons All-Purpose Flour: Acts as a thickening agent, creating a smooth, velvety roux for the sauce base, preventing it from being too thin.
1 ½ cups Chicken Broth or Vegetable Broth: Adds depth of flavour and forms the liquid base of the sauce. Use low-sodium broth to better manage the salt level, especially since Parmesan is naturally salty. Vegetable broth makes the dish easily vegetarian.
1 ½ cups Heavy Cream: This is essential for the luxurious creaminess and richness of the sauce. Whole milk can be substituted in a pinch, but the sauce won’t be quite as decadent. Avoid lower-fat milks as they may curdle or result in a thin sauce.
1 ½ cups Grated Parmesan Cheese: Use freshly grated Parmesan cheese (Parmigiano-Reggiano is ideal) for the best flavour and melting quality. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly, potentially resulting in a gritty texture.
Salt, to taste: For seasoning the pasta water and adjusting the final sauce. Remember Parmesan adds saltiness.
Freshly Cracked Black Pepper, to taste: Adds a touch of warmth and spice to balance the richness. Use freshly cracked pepper for superior flavour.
Optional: 2 tablespoons Fresh Parsley, chopped: For garnish, adding a touch of freshness and colour to the finished dish.
Optional: Pinch of Red Pepper Flakes: If you like a little kick of heat to cut through the richness.

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Instructions

Follow these steps carefully for perfect Creamy Garlic Parmesan Pasta every time:

Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (cooked through but still firm to the bite). Overcooked pasta will become mushy when combined with the sauce. Before draining, carefully reserve about 1 cup of the starchy pasta water – this is liquid gold for adjusting your sauce consistency later. Drain the pasta well and set aside (do not rinse). Tossing it with a tiny bit of olive oil can prevent sticking if it sits for a few minutes, but it’s best to time it so the pasta finishes just as the sauce is ready.
Sauté the Garlic: While the pasta is cooking, melt the unsalted butter in a large skillet or saucepan over medium heat. Once the butter is melted and foamy, add the minced garlic. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be very careful not to burn the garlic, as burnt garlic tastes bitter and will ruin the sauce. Reduce the heat slightly if needed.
Create the Roux: Sprinkle the all-purpose flour over the melted butter and garlic mixture. Whisk continuously for about 1 minute. The mixture will form a paste (a roux). Cooking the flour briefly removes its raw taste and helps to thicken the sauce smoothly.
Add Broth: Gradually pour in the chicken or vegetable broth while whisking constantly. Pouring slowly and whisking ensures the flour incorporates smoothly without lumps. Continue whisking until the mixture is smooth and slightly thickened. Bring it to a gentle simmer.
Incorporate Cream: Reduce the heat to low. Slowly pour in the heavy cream, whisking continuously until well combined. Allow the sauce to heat through gently, but do not bring it to a rapid boil, as high heat can sometimes cause cream sauces to separate or curdle. Let it simmer gently for 2-3 minutes, allowing it to thicken slightly more.
Add Parmesan and Seasoning: Remove the skillet from the heat. This is crucial – adding cheese over direct high heat can make it clump or become stringy. Gradually stir in the freshly grated Parmesan cheese until it melts completely into the sauce, creating a smooth, velvety texture. Stir in the freshly cracked black pepper. Taste the sauce and add salt only if needed. Remember that the pasta water was salted, the broth has sodium, and Parmesan cheese is naturally salty. It’s easy to add more salt, but impossible to remove it.
Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Toss gently but thoroughly using tongs until every strand of pasta is well coated in the creamy garlic parmesan goodness.
Adjust Consistency (If Needed): If the sauce seems too thick, add a small amount of the reserved pasta water (a tablespoon or two at a time) and toss again until the sauce reaches your desired consistency. The starch in the pasta water helps the sauce cling to the pasta beautifully and emulsifies the sauce further.
Serve Immediately: Divide the Creamy Garlic Parmesan Pasta among serving bowls. Garnish generously with chopped fresh parsley, an extra sprinkle of Parmesan cheese, and a pinch of red pepper flakes or more black pepper, if desired. Serve hot and enjoy the comforting deliciousness!

Nutrition

Serving Size: one normal portion
Calories: 950
Sodium: 900mg
Fat: 60g
Carbohydrates: 75g
Protein: 35g