Creamy Garlic Pasta Parsley

There's something about the smell of garlic melting into butter that stops me mid-thought every single time. I discovered this pasta one ordinary weeknight when I had cream in the fridge and garlic in the pantry, nothing else fancy to work with. Twenty minutes later, I was twirling silky noodles on my fork, amazed at how something so simple could taste like you'd spent hours fussing in the kitchen. That's when this dish became my secret weapon for weeknights that needed a little magic.

My roommate walked into the kitchen while I was making this and just stood there, fork in hand, waiting. I hadn't even plated it yet. Now whenever someone shows up hungry at my place, this is what they ask for, and I've stopped being embarrassed about how often I make it because clearly there's no shame in cooking something people actually want to eat.

Ingredients

• Fettuccine or spaghetti (350 g): The thicker ribbons of fettuccine catch the cream better, but honestly, whatever pasta you have works fine—just make sure to cook it to that sweet spot where it's tender but still has resistance when you bite it.
• Unsalted butter (2 tbsp): This is your flavor foundation, so use real butter, not a substitute, and let it melt fully before the garlic goes in.
• Garlic (4 cloves, finely minced): Don't even think about using jarred garlic here—fresh is the whole point, and mincing it fine helps it disappear into the cream like it belongs there.
• Heavy cream (1 1/4 cups): The richness comes from this, so don't try to skimp with light cream or half-and-half unless you want a thinner sauce.
• Parmesan cheese (1/2 cup, freshly grated): Always grate it yourself from a block—the pre-shredded stuff has anti-caking agents that make the sauce grainy and weird.
• Black pepper and salt (1/4 tsp each, plus more to taste): Season as you go, tasting at each stage, because you can always add more but you can't take it out.
• Red pepper flakes (pinch, optional): A tiny whisper of heat keeps the sauce from tasting one-note and makes your palate stand up and pay attention.
• Fresh flat-leaf parsley (1/2 cup, chopped) and extra Parmesan for serving: These are what wake up the dish at the end—the bright green and the final salty cheese dust make all the difference between good and unforgettable.

Instructions

Boil the pasta:

Fill a large pot with water, salt it until it tastes like the sea, and bring it to a rolling boil. Add the pasta and cook until it's tender with just a tiny bit of bite—usually a minute or two before the package says it's done. Before you drain it, scoop out about half a cup of that starchy water and set it aside; you're going to need it later to loosen the sauce if it gets too thick.

Start the garlic butter:

While the pasta's cooking, melt your butter in a large skillet over medium heat and watch as it foams slightly. Add the minced garlic and let it sizzle gently for just a minute or two until you can really smell it, but don't let it turn brown or it'll taste bitter and the whole thing falls apart.

Build the cream sauce:

Pour the heavy cream into the skillet with the garlic butter and bring it to a gentle simmer, stirring now and then. Let it bubble quietly for a couple of minutes so it thickens slightly and the flavors get to know each other.

Melt in the cheese:

Reduce the heat to low and add your freshly grated Parmesan, salt, pepper, and red pepper flakes if you're using them. Stir constantly until the cheese melts completely and disappears into a smooth, velvety sauce—if you stop stirring, it can clump up and split.

Toss it together:

Add the drained pasta to the skillet and toss everything together gently until every strand is coated in cream. If the sauce looks too thick or clingy, add a splash of that reserved pasta water and stir until it reaches that silky consistency where the sauce clings to the pasta without pooling at the bottom of the pan.

Finish with parsley:

Pull the skillet off the heat and stir in most of the chopped parsley, saving a handful for garnish on top. The heat will soften the parsley slightly but keep it tasting fresh, not cooked.

Serve right away:

Plate the pasta immediately while it's still hot and creamy, then top each portion with a small mountain of fresh parsley and an extra grating of Parmesan. This dish waits for no one.

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I made this for someone I was trying to impress once, and halfway through eating it they looked up and said, 'Wait, did you make this?' like I'd just performed a miracle. It was then I realized this pasta isn't fancy because it's complicated—it's fancy because the flavors are clean and it arrives at the table looking effortless and tasting rich, which is honestly the best kind of impressive.

When Simplicity Becomes Sophistication

There's a reason Italian grandmothers don't fuss with a hundred ingredients when they don't need to. This pasta teaches you that lesson every single time you make it. The garlic and cream and cheese do all the talking, and everything else just supports them. Once you understand that, you stop trying to add things and start trusting what's already on the plate.

The Pasta Water Secret Nobody Talks About

I spent years wondering why my cream sauces never clung to pasta the way they should, until someone mentioned pasta water and it changed everything. That starchy liquid is basically edible glue—it helps the sauce grip onto each strand and also lets you adjust the consistency without watering down the flavor. Now I save it without even thinking, and my sauces are always exactly the texture they should be.

Quick Variations That Actually Work

The beauty of this base is that it takes additions without breaking. A handful of sautéed mushrooms adds earthiness, grilled chicken makes it a full meal, or a spoonful of mascarpone pushes the richness even further into luxurious territory. Whatever you add, keep it simple so the creamy garlic sauce stays the star.

• Toss in some sautéed mushrooms or spinach right before the parsley for vegetables that belong there, not feel like an afterthought.
• A sprinkle of fresh lemon zest at the very end adds brightness and keeps the richness from feeling heavy.
• If you want heat, double the red pepper flakes or add a pinch of cayenne, but taste as you go because a little goes a long way.

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This pasta has become one of those dishes I make without consulting the recipe anymore, and every time it turns out exactly how it should. That's the real win here—mastering something so straightforward that it becomes part of your kitchen instinct.

Recipe FAQs

→ What pasta types work best with this dish?

Fettuccine or spaghetti hold the creamy sauce well, providing a nice balance of texture and flavor.

→ How can I adjust the sauce consistency?

Add reserved pasta water gradually to thin the sauce to your preferred smoothness without losing creaminess.

→ Can this dish be made gluten-free?

Yes, substituting regular pasta with gluten-free varieties maintains the flavor while accommodating dietary needs.

→ What can enhance the dish’s richness?

Incorporating a spoonful of mascarpone or cream cheese adds extra creaminess and depth to the sauce.

→ How do fresh parsley and Parmesan contribute?

Parsley adds a fresh, herbaceous note that balances the richness, while Parmesan imparts a savory, nutty flavor.