Creamy Garlic Pasta Classic (Print version)

Velvety pasta tossed in a smooth garlic Parmesan cream sauce with fresh parsley and a hint of nutmeg.

# What you'll need:

→ Pasta

01 - 12 oz fettuccine or linguine
02 - Salt, for pasta water

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 6 large garlic cloves, finely minced
06 - 1 1/4 cups heavy cream
07 - 1/2 cup whole milk
08 - 3/4 cup freshly grated Parmesan cheese
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan, to serve

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta.
02 - While pasta cooks, melt butter with olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned.
03 - Pour in the heavy cream and milk. Bring to a gentle simmer, stirring occasionally, for 3–4 minutes until slightly thickened.
04 - Stir in the grated Parmesan, salt, pepper, and nutmeg if using. Continue stirring until the cheese is melted and the sauce is smooth.
05 - Add the drained pasta to the skillet. Toss well to coat, adding reserved pasta water a little at a time as needed for a silky sauce.
06 - Remove from heat and sprinkle with chopped parsley and extra Parmesan. Serve immediately.

# Expert suggestions:

01 -
  • It's ready in thirty minutes, which means you can actually make it on a Tuesday without losing your mind.
  • The sauce coats the pasta in this glossy, restaurant-quality way that tastes way more indulgent than the ingredient list suggests.
  • There's almost no cleanup, and that alone might be the best part.
02 -
  • Don't let that garlic brown—once it turns golden, it tastes acrid and can ruin the whole sauce, so stay close and stir constantly.
  • The pasta water is actually magic here; its starch is what makes the sauce coat the noodles instead of sliding off, so don't toss it.
  • If your sauce breaks or gets grainy when you add the cheese, it's because the heat was too high or you rushed it—low and slow is the only way.
03 -
  • Keep your heat at medium, never high—rushing the sauce is the fastest way to end up with broken, grainy cream instead of silky perfection.
  • Taste the sauce before you add the pasta; this is your last chance to adjust the seasoning and make sure it tastes like something you actually want to eat.

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