Creamy Garlic Pasta
An indulgent yet simple pasta coated in a luscious garlic cream sauce with Parmesan and a hint of lemon. Made from pantry staples in about 20 minutes.
Prep: 5 min
Cook: 15 min
Servings: 4
Ingredients
- 1 lb penne or fettuccine pasta
- 6 garlic cloves
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 0.25 tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 0.25 cup fresh parsley
- 1 cup reserved pasta water
Instructions
- Bring a large pot of generously salted water to a boil. Cook pasta 1 minute less than the package direction for al dente. Before draining, reserve 1 cup of starchy pasta water.
- While pasta cooks, thinly slice the garlic. Heat olive oil and butter in a large skillet over medium-low heat. Add garlic and red pepper flakes, cooking gently for 2-3 minutes until golden and fragrant. Do not let it burn.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
- Remove from heat and stir in the grated Parmesan until melted and smooth. Add the lemon juice.
- Add the drained pasta directly to the sauce. Toss vigorously, adding pasta water a few tablespoons at a time until the sauce clings to every strand. The starch in the water is key to a silky texture.
- Season with salt and freshly cracked black pepper. Divide among bowls and top with chopped parsley and extra Parmesan.