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Creamy Garlic Parmesan Pasta finished recipe

Creamy Garlic Parmesan Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 cups pasta servings
Ingredients Method

Ingredients
  

For the Pasta
  • 12 ounces dried fettuccine or linguine
  • 1 tablespoon fine salt for the pasta water
For the Creamy Garlic Parmesan Sauce
  • 4 tablespoons unsalted butter
  • 6 garlic cloves finely minced
  • 1 cup low-sodium vegetable broth
  • 1 1/2 cups heavy cream
  • 1 cup reserved pasta cooking water divided
  • 1 1/2 cups finely grated Parmesan cheese
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon fine salt
  • 1 tablespoon fresh lemon juice
Optional Garnishes
  • 2 tablespoons chopped fresh parsley optional
  • 1/4 cup additional finely grated Parmesan cheese optional
  • Crushed red pepper flakes optional

Method
 

Method
  1. Boil the pasta water: Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt.
  2. Cook the pasta: Add the fettuccine or linguine and cook according to the package directions until al dente, usually 9 to 11 minutes. Stir occasionally to keep the strands separated.
  3. Reserve the pasta water: Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta without rinsing.
  4. Melt the butter: While the pasta cooks, melt the butter in a 12-inch deep skillet over medium-low heat.
  5. Cook the garlic: Add the minced garlic and cook for 30 to 45 seconds, stirring constantly. The garlic should smell fragrant while remaining pale rather than turning brown.
  6. Add the broth: Pour in the vegetable broth and increase the heat to medium. Simmer for 3 to 4 minutes, until the liquid reduces slightly.
  7. Add the cream: Reduce the heat to medium-low and pour in the heavy cream. Add the black pepper and 1/4 teaspoon salt. Bring the mixture to a gentle simmer and cook for 3 minutes.
  8. Add the Parmesan: Reduce the heat to low: Add the 1 1/2 cups (135 g) Parmesan in three additions, whisking until each portion melts before adding more. Do not let the sauce boil.
  9. Loosen the sauce: Whisk in 1/2 cup (120 ml) of the reserved pasta water. The sauce should look smooth and glossy and be loose enough to flow slowly from a spoon.
  10. Add the pasta: Transfer the drained pasta to the skillet. Toss gently with tongs for 1 to 2 minutes until every strand is coated.
  11. Adjust the consistency: Add more reserved pasta water a few tablespoons at a time if the sauce becomes too thick. If it looks too thin, toss the pasta over low heat for another minute.
  12. Finish with lemon: Remove the skillet from the heat and stir in the lemon juice. Taste before adding additional salt because Parmesan is naturally salty.
  13. Rest briefly: Let the pasta stand for 5 minutes. The sauce will thicken slightly and cling more closely to the noodles.
  14. Garnish and serve: Divide among six bowls and garnish with parsley, additional Parmesan, or crushed red pepper flakes if desired. Serve warm.

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