Creamy Garlic Parmesan Pasta
Eight ounces of pasta tossed with a garlic-infused cream sauce and freshly grated Parmesan.
Ingredients
Pasta Ingredients
- 8 oz pasta
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- salt and pepper, to taste
- fresh parsley, for garnish
- reserved pasta cooking water, as needed Reserve 1/2 cup before draining; add only as needed.
Instructions
Method
- Boil the 8 ounces dry pasta according to its package directions until al dente. Reserve 1/2 cup cooking water, then drain.
- Heat the olive oil in a large skillet over medium heat. Stir in the minced garlic for about 1 minute until fragrant and still pale; lower the heat if it begins to brown.
- Stir in the heavy cream and bring to a gentle simmer, then reduce the heat to low. Avoid a rolling boil.
- Add the finely grated Parmesan in small additions, stirring each one smooth before adding the next. Season with pepper and taste before adding salt.
- Add the drained pasta and toss to coat, loosening with reserved cooking water a tablespoon at a time if needed. Take the skillet off the heat, finish with parsley, and divide into 4 portions.
Notes
- Refrigerate within 2 hours; use within 3–4 days.
- Reheat gently to 165°F with a splash of liquid as needed.