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Creamy Garlic Parmesan Pasta in 20 Minutes
shared by Maya
Refrigerate for up to three days. Reheat gently with a splash of milk.
- Total time
- 20 min
- Servings
- 4
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Save recipeIngredients
- 350 gegg-free fettuccine or spaghetti
- 2 tbspbutter
- 4garlic cloves, minced
- 240 mlcooking cream
- 80 gfinely grated Parmesan
- 120 mlreserved pasta water
- ½ tspblack pepper
- Salt, as needed
- 2 tbspchopped parsley
Instructions
- 1Cook the pasta in salted water until al dente.
- 2Reserve 120 ml of pasta water before draining.
- 3Melt the butter in a large pan over medium-low heat.
- 4Add the garlic and cook for 30 seconds without browning it.
- 5Add the cream and black pepper. Simmer gently for 2–3 minutes.
- 6Reduce the heat and gradually mix in the Parmesan.
- 7Add the pasta and toss until evenly coated.
- 8Add pasta water a little at a time until the sauce is smooth.
- 9Garnish with parsley and serve immediately.
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