Creamy Garlic Pasta

As simple as it sounds, but soooooo delicious! This recipe is perfect if you're running out of time, need something easy

to do but very tasty!

The creaminess is so comforting, you won't get enough of it!

Ingredients:

8 oz (about 225g) pasta (such as spaghetti, linguine, or penne)

3-6 cloves garlic, minced (adjust to your preference for garlic intensity)

2-4 tablespoons butter

1-2 tablespoons all-purpose flour (optional, for thickening)

1 cup heavy cream (or half-and-half, or whole milk for a lighter sauce)

1/3 to 1/2 cup freshly grated Parmesan cheese, plus more for serving

Salt and black pepper to taste

Reserved pasta water (if needed to adjust sauce consistency)

Fresh parsley, chopped (for garnish, optional)

Instructions:

Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente (firm to

the bite) according to package directions. Before draining, make sure to reserve about 1/2 cup of the starchy pasta

water. Drain the pasta and set it aside.

Sauté the Garlic: In a large skillet or pan over medium heat, melt the butter. Add the minced garlic and cook for about

1-2 minutes until it becomes fragrant. Be very careful not to burn the garlic, as burnt garlic tastes bitter.

Make a Roux (Optional): If you are using flour to thicken the sauce, stir it into the butter and garlic mixture. Cook

and stir for about 1 minute.

Add the Cream: Slowly pour in the heavy cream (or half-and-half). Bring the mixture to a gentle simmer, stirring

occasionally, and allow it to cook for about 1-2 minutes until it starts to thicken slightly.

Add Cheese and Season: Remove the pan from the heat. Stir in the grated Parmesan cheese until it has fully melted

and the sauce is smooth. Season generously with salt and pepper to your taste.

Combine: Add the cooked, drained pasta directly into the skillet with the sauce. Toss quickly and thoroughly to coat

all the noodles. If the sauce seems too thick, slowly add a splash or two of the reserved pasta water until it reaches a

beautiful, glossy consistency.

Serve: Transfer the creamy pasta to bowls immediately. Garnish with chopped fresh parsley and a sprinkle of extra Parmesan cheese.

Variations & Tips:

Extra Flavor: Some recipes use chicken or vegetable broth instead of or in addition to cream, which is added after the

garlic and reduced before adding the cream.

Spice: Add a pinch of red pepper flakes with the garlic for a little heat

Protein: Add cooked chicken, shrimp, or crumbled bacon for a heartier meal.

Vegetables: Stir in a handful of fresh spinach, sun-dried tomatoes, or sautéed mushrooms at the end.

How to make creamy garlic pasta sauce?

To begin, gather all your ingredients before heating the pan. In a medium pan or skillet, heat the olive

 oil over medium heat. Add the minced garlic and stir continuously for 1 to 2 minutes until it becomes

 fragrant; be careful not to let it burn. Next, pour in 3 cups of chicken broth, add pepper and a pinch of

 salt, and bring the liquid to a rolling boil. After the pasta has cooked in the broth and most of the liquid

 has been absorbed, remove the pan from the heat. Finish the dish by stirring in the Parmesan cheese,

 cream, and fresh parsley until everything is thoroughly combined and the sauce is smooth. Serve

 immediately and enjoy!

What does creamy garlic pasta taste like?

The sauce itself is rich and buttery, and the garlic is very important, adding a subtle aromatic touch without

overpowering the dish. The melted cheese and cream blend into a silky smooth texture that clings to each pasta roll,

giving you a deliciously creamy flavor in every bite.