Creamy Garlic Pasta Herbs (Printer-friendly)

Velvety pasta with garlic, fresh herbs, and a rich cream sauce for a comforting meal.

# What You’ll Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Sauce

02 - 2 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1 cup heavy cream
05 - 1/4 cup whole milk
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 tsp freshly ground black pepper
08 - 1/2 tsp salt, or to taste
09 - 1/4 tsp crushed red pepper flakes, optional

→ Herbs & Garnish

10 - 2 tbsp fresh parsley, finely chopped
11 - 1 tbsp fresh basil, finely chopped
12 - Extra grated Parmesan cheese for serving

# How-To Guide:

01 - Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining thoroughly.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden, taking care not to burn.
03 - Pour heavy cream and milk into the skillet, stirring constantly to incorporate. Bring to a gentle simmer and cook for 3–4 minutes until the sauce begins to thicken slightly.
04 - Stir in grated Parmesan, black pepper, salt, and red pepper flakes if using. Continue simmering until cheese melts completely and sauce becomes smooth and velvety.
05 - Transfer drained pasta to the skillet. Toss thoroughly to coat every strand with sauce. Add reserved pasta water as needed to achieve desired consistency.
06 - Fold in chopped parsley and basil until evenly distributed. Serve immediately while hot, topped with additional grated Parmesan and fresh herbs.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its endlessly adaptable, whatever vegetables or proteins you have in the fridge
  • The garlic cream base is comfort food magic that actually works
02 -
  • Garlic burns faster than you expect, keep the heat moderate
  • The sauce continues thickening off the heat, err on the side of slightly thin
  • Room temperature cream incorporates more smoothly than cold
03 -
  • Microplane your garlic for invisible pieces that melt into the sauce
  • Warm your cream slightly in the microwave before adding to prevent seizing

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