Creamy pasta with Parmesan (Print View)
A luscious pasta dish tossed in a smooth cream sauce with garlic and fresh parsley accents.
# What You'll Need:
→ Pasta
01 - 14 oz fettuccine or spaghetti
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1 cup heavy cream
05 - ½ cup grated Parmesan cheese
06 - ½ cup grated pecorino cheese (optional)
07 - 1 teaspoon freshly ground black pepper
08 - Salt, to taste
→ Garnish
09 - 2 tablespoons chopped fresh parsley
10 - Extra grated Parmesan cheese for serving
# Step-by-Step Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in heavy cream and bring to a gentle simmer. Reduce heat to low, then stir in grated Parmesan and pecorino cheeses until smooth and melted.
04 - Add cooked pasta to the skillet and toss to coat evenly in sauce. Adjust thickness by adding reserved pasta water gradually to reach desired consistency.
05 - Season with salt and freshly ground black pepper. Stir in chopped parsley and serve immediately, garnished with extra Parmesan and parsley if desired.
# Expert Suggestions:
01 -
- It feels like sharing a secret with a friend when the sauce turns out perfectly silky and coats every strand of pasta
- This recipe became a favorite because it’s quick enough for weeknights yet impressive enough for guests
02 -
- Reserving pasta water is a game changer—it helps thin the sauce and lets it stick to the noodles perfectly
- Don’t rush the cheese melting step; low heat and gentle stirring make the sauce velvety instead of gritty
03 -
- Always grate your cheese fresh—it melts so much better and gives the sauce a creamier finish
- The secret to luscious sauce is low and slow heat when combining cream and cheese; patience truly makes a difference