Description
This Easy Garlic Parmesan Pasta features perfectly cooked pasta tossed in a creamy, buttery sauce with loads of fresh garlic and Parmesan cheese. Ready in just 15 minutes, it’s the ultimate quick weeknight dinner that tastes like restaurant-quality Italian food.
Ingredients
Scale
For the Pasta:
- 1 pound pasta (spaghetti, linguine, or fettuccine)
- 1 tablespoon salt (for pasta water)
- 1-2 cups reserved pasta water
For the Garlic Parmesan Sauce:
- 4 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 8 cloves garlic, minced or thinly sliced
- ¼ cup heavy cream (optional, for extra creaminess)
- 1½ cups freshly grated Parmesan cheese, plus more for serving
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt to taste
- ¼ cup fresh parsley, chopped (optional, for garnish)
- 2 tablespoons fresh lemon juice (optional, for brightness)
Instructions
- Boil the Pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt—the water should taste like the sea. Add pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 2 cups of pasta water. This starchy water is essential for creating a silky sauce.
- Start the Sauce: While pasta cooks, heat a large skillet over medium heat. Add butter and olive oil. The combination prevents burning while adding flavor from both fats.
- Cook the Garlic: Once butter melts and starts to foam, add the minced garlic. Sauté for 1-2 minutes, stirring constantly, until fragrant and just beginning to turn golden. Be careful not to burn the garlic—it goes from perfect to burnt quickly and will taste bitter.
- Add Pasta Water: Add about ½ cup of the reserved pasta water to the skillet. The water will bubble vigorously—this is good! The starch in the water helps emulsify the sauce. If using heavy cream, add it now and stir to combine.
- Add Cheese Gradually: Reduce heat to medium-low. Add the grated Parmesan cheese about ⅓ cup at a time, stirring constantly and allowing each addition to melt before adding more. This gradual method prevents clumping and creates a smooth, creamy sauce.
- Create the Sauce: Continue stirring and add more pasta water as needed, a little at a time, until the sauce reaches a creamy, silky consistency that coats the back of a spoon. The sauce should be slightly thinner than you want in the final dish—it will thicken when tossed with pasta.
- Combine Pasta and Sauce: Using tongs or a pasta fork, transfer the drained pasta directly to the skillet with the sauce (or pour the sauce over the pasta if your skillet isn’t large enough). Toss vigorously for 1-2 minutes, adding more pasta water as needed. The pasta should be evenly coated with a glossy, creamy sauce.
- Season and Finish: Add black pepper and taste for salt (you may not need much since Parmesan is salty). If using, add red pepper flakes and lemon juice. Toss again to combine.
- Add Fresh Herbs: Remove from heat and toss in fresh chopped parsley if using. The residual heat will wilt the herbs and release their aroma.
- Serve Immediately: Transfer to serving bowls or plates. Top with additional grated Parmesan cheese and a drizzle of good olive oil if desired. Serve immediately while hot—pasta waits for no one!
Notes
- Fresh Parmesan is Essential: Pre-grated cheese won’t melt properly and contains additives that prevent a smooth sauce.
- Reserve Extra Pasta Water: Always reserve more than you think you need. It’s your best tool for adjusting sauce consistency.
- Don’t Rinse Pasta: Never rinse cooked pasta—the surface starch helps the sauce adhere.
- Serve Immediately: This pasta is best enjoyed right away. The sauce thickens as it sits, though you can loosen it with pasta water when reheating.
- Adjust Consistency: If sauce is too thick, add more pasta water. If too thin, add more cheese or simmer longer.
- Watch the Garlic: Burnt garlic is bitter. If it starts to brown too quickly, add pasta water immediately to stop cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course, Side Dish
- Method: Stovetop, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1½ cups (based on 6 servings)
- Calories: 428
- Sugar: 2g
- Sodium: 487mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 38mg