Creamy Garlic Parmesan Pasta (No Heavy Cream)
Silky, restaurant-style pasta with a garlic parmesan sauce that's naturally creamy from pasta water and butter—no heavy cream needed. Comes together in 20 minutes with maximum flavor and minimal ingredients.
Prep: 10 min
Cook: 15 min
Servings: 4
Ingredients
- 1 lb pasta penne or linguine
- 4 tbsp butter
- 8 cloves garlic cloves minced
- 1 cup parmesan cheese grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 0.25 cup fresh parsley chopped
- 1 tbsp olive oil
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until just al dente (tender but still slightly firm). Reserve 1 cup of pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 2-3 minutes, stirring frequently, until the garlic becomes fragrant and just begins to turn golden. Do not let it brown, or it will become bitter.
- Pour the drained pasta directly into the skillet with the garlic butter. Toss gently to coat everything evenly.
- Remove skillet from heat and add grated parmesan cheese in small handfuls while tossing constantly. The residual heat and pasta water will melt the cheese and create a silky sauce. Add reserved pasta water one ladle at a time, stirring continuously until you reach desired sauce consistency.
- Season with salt, black pepper, red pepper flakes, and fresh lemon juice to brighten the flavors. Taste and adjust seasonings as needed.
- Divide among serving bowls and top with additional grated parmesan, fresh parsley, and a drizzle of olive oil. Serve immediately while hot and creamy.