1. Boil a large pot of salted water and cook pasta according to package directions until al dente.
2. Melt butter in a large skillet over medium heat.
3. Add minced garlic and sauté for 1 minute until fragrant but not browned.
4. Pour in heavy cream and simmer for 3-4 minutes until slightly thickened.
5. Stir in parmesan cheese until melted and the sauce is smooth.
6. Toss the cooked pasta into the sauce until well coated.
7. Season with salt and pepper, garnish with parsley, and serve immediately.
Chef Tip: Reserve 1/4 cup of pasta water to thin the sauce if it becomes too thick. Variation: Add grilled chicken or sautéed spinach for extra protein and greens. Storage: Store in an airtight container for up to 2 days; reheat with a splash of milk to maintain creaminess.
Long noodles like fettuccine, linguine, or spaghetti are best for holding onto the rich, creamy sauce.
Keep the heat on medium-low and avoid boiling the cream aggressively; gentle simmering is key.
You can use whole milk, but the sauce will be thinner; add a teaspoon of cornstarch to help it thicken.
Indulge in this rich and velvety creamy garlic pasta. A quick, homemade dinner that delivers restaurant-quality results in under 20 minutes.
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