Garlic Parmesan Pasta

close upon spaghetti strands in a creamy sauce

This Garlic Parmesan Pasta is excellent as a weeknight main or side dish. A family favorite can be on the table within 30 minutes. This is pure comfort food; what can be better than a rich, creamy sauce with plenty of garlic and cheese? This easy recipe can be customized to your liking, adding protein or veggies. You can also serve it as a main with a side salad or a side with chicken breasts, salmon, pork chops, or steak.

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Main, Side

Cuisine Italian Inspired

Servings (8 as a side)

Calories 419 kcal

Ingredients

For the pasta

12 oz pasta
1 tablespoon salt

For the sauce

2 tablespoons butter
6 cloves garlic minced
⅓ cup dry white wine (see note 1)
½ cup broth low sodium (see note 2)
1½ cup heavy cream (see note 3)
1¼ cup grated parmesan cheese (see note 4)
3 tablespoons finely chopped parsley
½ teaspoon black pepper
extra parmesan garnish

Instructions

Cook the pasta

Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.
1 tablespoon salt
12 oz pasta
Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.

While the pasta is cooking.

Melt the butter in a heavy-based skillet over low heat, add the minced garlic, and cook for 2 minutes.
2 tablespoons butter
6 cloves garlic
Increase the heat to high, then pour in the wine and bring it to a simmer. Cook for 2 minutes, then add the broth and simmer for 2 minutes.
⅓ cup dry white wine
½ cup broth
Add the cream, then sprinkle over the parmesan. Stir until the parmesan has melted, then let the sauce simmer for 1 ½ minutes until it thickens slightly.
1½ cup heavy cream
1¼ cup grated parmesan cheese
Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
Cook everything for 1 minute, tossing gently. If the sauce gets too thick, add more pasta cooking water.
Add most of the parsley and the black pepper.
3 tablespoons finely chopped parsley
½ teaspoon black pepper
Serve immediately, garnished with the remaining parsley and extra parmesan to taste.

Notes

You can use any dry white wine in the recipe. If you prefer not to use alcohol, you can replace it with extra broth.
I always use chicken broth for the sauce, but vegetable is a great alternative. I love Better than Bouillon for a quick broth/stock.
For the sauce, use heavy cream, thickened cream, or double cream. A thinner alternative, like half and half or single cream, will not thicken as much.
It is best to buy a block of parmesan and grate it yourself. Freshly grated parmesan melts far better than the store-bought pre-grated kind, and you'll end up with a much smoother sauce.

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Nutrition

Nutrition is per serving

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