Ingredients
Scale
- 12 oz of your favorite pasta (fettuccine, spaghetti, or penne)
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or whole milk for a lighter version
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and simmer for 2-3 minutes until slightly thickened.
- Add the grated Parmesan cheese gradually, stirring constantly until melted and the sauce is creamy. Season with salt, pepper, and red pepper flakes if desired.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- Use freshly grated Parmesan for optimal flavor.
- Adjust garlic amount according to taste preferences.
- Reserve some pasta water to thin the sauce if needed.
- Substitute heavy cream with milk or plant-based alternatives for a lighter dish.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg