Ingredients:

  • 1 pound (450g) pasta (spaghetti, fettuccine, or linguine)
  • 4 tablespoons (60 ml) unsalted butter
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) grated Parmesan cheese, plus more for serving
  • 1/4 cup (60 ml) reserved pasta water
  • 1/4 teaspoon (1.2 ml) salt, or to taste
  • 1/4 teaspoon (1.2 ml) black pepper, or to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve about 1/2 cup pasta water before draining. Drain and set aside.
  2. Melt butter in a large skillet over medium-low heat. Add minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Watch carefully to prevent burning.
  3. Pour in heavy cream. Bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
  4. Stir in Parmesan cheese until melted and smooth. Add reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
  5. Add cooked pasta to the skillet and toss to coat evenly with the sauce. Season with salt and pepper to taste.
  6. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired. This is a delicious garlic cream sauce pasta.