Tulo

Creamy Garlic Parmesan Pasta Recipe

Starchy reserved pasta water thins the cream sauce without watering down its flavor, while finely grated parmesan melts into the sauce smoothly instead of clumping, so the whole thing comes together glossy and clingy without needing flour or a roux.

Prep
10 min
Cook
20 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 12 oz fettuccine
  • 3 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 1/4 cups parmesan cheese, finely grated
  • 3/4 cup reserved pasta water
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly cracked

Nutrition per serving

Calories
843
Protein
25g
Carbs
129g
Fat
27g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Bring a large pot of well-salted water to a boil. Cook the fettuccine until just shy of al dente, about 1 minute less than the package suggests, then scoop out 3/4 cup of the pasta water before draining.
  2. 2In a large skillet or wide saucepan, melt the butter over medium heat. Add the minced garlic and cook, stirring constantly, for 45-60 seconds, just until fragrant, don't let it brown.
  3. 3Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Let it bubble lightly for 2-3 minutes to reduce slightly.
  4. 4Reduce the heat to low and add the parmesan a handful at a time, stirring until each addition melts before adding more.
  5. 5Add the drained pasta directly to the skillet along with about half the reserved pasta water. Toss with tongs, adding more pasta water a splash at a time, until the sauce coats the noodles and clings rather than pools.
  6. 6Season with salt and pepper to taste, keeping in mind the parmesan already carries salt.
  7. 7Remove from the heat, stir in the chopped parsley, and serve immediately in warmed bowls.

Tips & variations

  • Grate the parmesan yourself off a block rather than using pre-shredded cheese; the anti-caking starch on bagged shredded cheese keeps it from melting smoothly into a sauce.
  • Stir in shredded rotisserie chicken or seared shrimp in the last minute of tossing for a heartier main.
  • A pinch of red pepper flakes or a scrape of fresh nutmeg added with the cream gives the sauce more depth without changing its character.
  • Swap fettuccine for penne or rigatoni if that's what's on hand; a shape with some surface texture holds the sauce just as well.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Cream sauces separate when frozen, so freezing isn't recommended. Reheat gently in a skillet over low heat with a splash of milk or cream, stirring often, just until warmed through; high heat or a microwave on full power can cause the sauce to break.

Tips from the Tulo kitchen

  • Salting the pasta water heavily, so it tastes like the sea, is the only chance to season the noodles themselves since the sauce doesn't fully penetrate them.
  • If the sauce looks broken or greasy, whisking in a splash of cold reserved pasta water off the heat can bring it back together.

FAQ

Why did my creamy pasta sauce turn grainy or split?

This usually happens when the cream or cheese is exposed to high, direct heat for too long. Keep the heat at medium-low once cream is added, and add the parmesan off the boil so it melts rather than curdles.

Can I make this creamy pasta lighter?

Swap half the heavy cream for whole milk and simmer it a bit longer to thicken, though the sauce will be noticeably thinner and won't cling as heavily to the noodles.

What's the best pasta shape for a creamy sauce?

Long noodles like fettuccine or shapes with ridges like penne or rigatoni work best, since both give the sauce more surface area to grip compared to smooth, thin shapes like spaghetti.

Can I make this ahead for a dinner party?

The sauce can be made up to a day ahead and refrigerated, but toss it with freshly cooked pasta right before serving; pasta that sits in cream sauce continues to absorb liquid and turns gluey.

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