Description
Creamy Garlic Parmesan Pasta is a simple, indulgent dish. Learn Mama Tessa’s easy method for this comforting, flavorful pasta, perfect for any night.
Ingredients
Scale
- Main Ingredients:
- 12 oz (340g) pasta (spaghetti, fettuccine, or penne)
- 1 cup (240ml) chicken or vegetable broth
- Salt, to taste
- Freshly ground black pepper, to taste
- Dairy & Cheese:
- 4 tbsp (56g) unsalted butter
- 1 ½ cups (360ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
- Fresh Flavor Boosters:
- 6–8 cloves garlic, minced (about 2 tbsp)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Boil the Pasta, Get Salty:: First things first, grab your biggest pot and fill it with water. Get it boiling like crazy, then — and this is important, don’t forget like I did that one time — add a generous amount of salt. Like, really salty, “tastes like the ocean” salty. Toss in your pasta and cook according to package directions, but aim for al dente. We want a little bite, you know? While it’s cooking, grab about a cup of that starchy pasta water before draining. It’s liquid gold for our sauce!
- Garlic’s Time to Shine:: While your pasta is doing its thing, melt a good knob of butter in a large skillet over medium heat. Once it’s shimmering, toss in all that glorious minced garlic. Oh, the smell! It’s honestly one of my favorite kitchen aromas. Sauté it gently for about a minute, until it’s fragrant and just barely golden. Don’t let it brown or, heaven forbid, burn! I’ve been there, and burnt garlic is a sad, bitter mess. Keep it moving!
- Whisk Up the Creaminess:: Now for the sauce magic! Pour in your heavy cream and that chicken or vegetable broth. Give it a good whisk and bring it to a gentle simmer. You’ll see it start to thicken ever so slightly. This is where the transformation happens. I always get a little excited at this point, watching it bubble. Let it simmer for about 2-3 minutes, just enough to warm through and start getting cozy. This forms the luscious base for our pasta.
- Pasta Meets Sauce:: Drain your al dente pasta, but don’t rinse it! We want that starchy coating. Add the drained pasta directly into your skillet with the simmering cream sauce. Toss it all together, making sure every strand gets coated in that glorious, fragrant sauce. If it seems a little too thick, add a splash or two of that reserved pasta water. It helps bind everything together and makes the sauce extra silky. This is where the dish really comes alive.
- Parmesan Party Time:: Take the skillet off the heat. This is crucial for perfectly melted cheese without clumping! Add most of your freshly grated Parmesan cheese and a generous amount of black pepper. Toss, toss, toss! The residual heat from the pasta and sauce will melt the Parmesan into a smooth, dreamy embrace. Taste it here, hon. Does it need more salt? More pepper? More cheese? Trust your gut!
- Serve and Enjoy:: Dish out generous portions of your beautiful pasta. Sprinkle with the remaining Parmesan cheese and a shower of fresh chopped parsley. Seriously, that fresh green pop makes all the difference. I often grab a fork right from the skillet – who can resist? It should look rich, smell incredible, and taste like pure comfort. Don’t forget to take a moment to savor it!