Creamy Garlic Parmesan Pasta

Name: Creamy Garlic Parmesan Pasta
Total time: 20 min
Yield: 1 serving
Ingredients: 1 cup of pasta; 2 tablespoons butter; 2 cloves of garlic, minced; 1 cup heavy cream; 1/2 cup grated parmesan cheese; Salt and pepper to taste; Chopped parsley for garnish

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20 minTotal time

EasyDifficulty

500kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Heavy cream Use an equal amount of half-and-half; the sauce will be a little less rich.
Butter Use the same amount of olive oil for a less buttery flavor.
Parmesan cheese Use an equal amount of finely grated Pecorino Romano for a sharper, saltier sauce.

Nutrition per serving

Estimated values for 1 serving, 500 kcal

Protein15 g

Carbohydrates47 g

Fat28 g

Fiber 2 g · Sugar 4 g · Sodium 650 mg

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A rich and indulgent pasta dish with a creamy garlic parmesan sauce.

Main Dish

Steps

Cook the pasta according to package instructions.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
Stir in the grated parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Drain the cooked pasta and add it to the skillet. Toss to coat the pasta in the creamy garlic parmesan sauce.
Serve the pasta hot, garnished with chopped parsley.

Tips for Creamy Garlic Parmesan Pasta

The sauce should look glossy and cling to the pasta; if it turns grainy, the cheese may have overheated.
Grate Parmesan finely so it melts smoothly, and keep an eye on the garlic: browned bits can taste bitter.
Have the parsley ready before serving; the pasta is at its creamiest straight from the skillet.

Drink pairing

A crisp, unoaked white wine such as Pinot Grigio
Its bright acidity balances the rich cream and Parmesan without overpowering the garlic.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot, stirring in a splash of cream or water if the sauce has thickened.