Creamy Garlic Parmesan Pasta

This is the pasta I make when dinner needs to happen fast but taste like a proper treat. Butter, garlic, cream and a snowfall of parmesan come together into a sauce that coats every ribbon of fettuccine.

The whole thing takes about 30 minutes, most of it waiting for the water to boil. The one trick worth knowing: save some of the starchy pasta water — it is what turns the sauce glossy and silky instead of heavy.

Ingredients

• 340 g (12 oz) fettuccine
• 2 tbsp (30 g) unsalted butter
• 1 tsp (5 ml) olive oil
• 4 garlic cloves, finely minced
• 240 ml (1 cup) double cream
• 80 g (1 cup) finely grated parmesan cheese, plus extra to serve
• 120 ml (1/2 cup) reserved pasta water, as needed
• 1/2 tsp freshly cracked black pepper, plus more to taste
• 1/2 tsp salt, plus more for the pasta water
• 2 tbsp fresh parsley, chopped

Instructions

1. Boil the pasta: Cook the fettuccine in well-salted boiling water until just al dente. Scoop out 120 ml (1/2 cup) of the pasta water before draining – it makes the sauce silky.
2. Sizzle the garlic: Melt the butter with the olive oil in a large pan over medium heat. Add the garlic and cook for 60-90 seconds until fragrant and pale gold, not brown.
3. Make the sauce: Pour in the cream and simmer gently for 2-3 minutes until slightly thickened. Whisk in the parmesan a handful at a time until smooth, then stir in the pepper and salt.
4. Toss and loosen: Add the drained pasta and toss for 1-2 minutes, splashing in the reserved pasta water until the sauce glossily coats every strand. It is done when the pasta clings together in creamy ribbons.
5. Serve: Scatter over the parsley and extra parmesan and serve immediately in warm bowls.

Tips for the best result

• Salt the pasta water generously – it is the only chance to season the pasta itself.
• Grate your own parmesan; pre-grated cheese can make the sauce grainy.
• Work fast once the pasta is drained; the sauce thickens as it cools.

Storing and reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of milk or cream, stirring, until steaming – the sauce loosens back to silky.

Frequently asked questions

Can I use a different pasta shape?

Yes – linguine, tagliatelle or penne all work; keep the sauce ratio the same.

How do I stop the sauce splitting?

Keep the heat low when adding the cheese and stir in the reserved pasta water; high heat makes cream sauces separate.

Can I add chicken or vegetables?

Yes – stir in cooked chicken strips, sauteed mushrooms or wilted spinach at the end.