Creamy Garlic Parmesan Pasta in 20 Minutes

Ingredients

• 350 gegg-free fettuccine or spaghetti
• 2 tablespoonsbutter
• 4garlic cloves, minced
• 240 mlcooking cream
• 80 gfinely grated Parmesan
• 120 mlreserved pasta water
• ½ teaspoonblack pepper
• Salt, as needed
• 2 tablespoonschopped parsley

Instructions

1. 1Cook the pasta in salted water until al dente.
2. 2Reserve 120 ml of pasta water before draining.
3. 3Melt the butter in a large pan over medium-low heat.
4. 4Add the garlic and cook for 30 seconds without browning it.
5. 5Add the cream and black pepper. Simmer gently for 2–3 minutes.
6. 6Reduce the heat and gradually mix in the Parmesan.
7. 7Add the pasta and toss until evenly coated.
8. 8Add pasta water a little at a time until the sauce is smooth.
9. 9Garnish with parsley and serve immediately.