Creamy Garlic Parmesan Pasta (Printable)

Velvety pasta tossed in a rich cream sauce with garlic and Parmesan, perfect for cozy dinners.

# What You'll 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, for serving

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Melt butter and olive oil 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 milk, stirring to combine. Bring mixture to a gentle simmer and cook for 2 to 3 minutes.
04 - Reduce heat, add grated Parmesan cheese, and stir until melted and sauce is smooth. Season with salt, black pepper, and optional nutmeg.
05 - Add drained pasta to skillet and toss to coat evenly. Adjust consistency by adding reserved pasta water gradually if necessary.
06 - Plate immediately and garnish with chopped parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • Ready in 30 minutes but tastes like you simmered it for hours.
  • The sauce clings to every strand with a silky richness that feels indulgent without being heavy.
  • Forgiving enough for beginners but sophisticated enough to impress someone who actually knows food.
02 -
  • Never let the cream boil hard or it can separate and turn grainy, so watch for gentle simmering and adjust the heat if it's bubbling too vigorously.
  • Reserve pasta water before you drain because that starchy liquid is what rescues a sauce that's turned too thick, and you can't go back once it's down the sink.
  • Taste the sauce after you add Parmesan because the cheese brings saltiness, so you might not need the extra salt you thought you did.
03 -
  • Add the Parmesan off the heat or with the burner lowered, because high heat can cause the cheese to separate from the cream and turn the sauce grainy.
  • Let the pasta water cool slightly before adding it back to the cream, because ice-cold water can shock the sauce temperature and cause the cream to break.
  • Taste constantly throughout, because salt, acid, and richness all change how the dish feels on your tongue and you're the best judge of what's right.

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