Creamy Dish Pasta (Printable)
Luscious pasta featuring a rich cream sauce with garlic, Parmesan, and tender noodles for a comforting meal.
# What You’ll Need:
→ Pasta
01 - 12 oz penne or fettuccine
02 - Salt, for boiling water
→ Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp olive oil
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 3/4 cup grated Parmesan cheese
09 - 1/2 tsp freshly ground black pepper
10 - 1/4 tsp ground nutmeg (optional)
11 - 1/2 tsp salt, or to taste
→ Garnish
12 - 2 tbsp chopped fresh parsley
13 - Extra grated Parmesan, for serving
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
02 - Melt butter and olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Add heavy cream and milk to skillet, stirring to combine. Bring to gentle simmer and cook for 2 to 3 minutes.
04 - Reduce heat and stir in grated Parmesan until melted and sauce smooth. Season with salt, black pepper, and nutmeg if using.
05 - Add drained pasta to skillet, tossing to coat evenly. Add reserved pasta water incrementally to adjust sauce consistency as needed.
06 - Plate immediately, garnishing with chopped parsley and extra Parmesan.
# Expert Advice:
01 -
- Ready in 30 minutes but tastes like you've been simmering it all afternoon.
- The pasta water trick keeps everything silky without needing extra cream.
- Naturally vegetarian, but forgiving enough to welcome chicken, shrimp, or mushrooms if you're in the mood.
02 -
- Never add cold cream directly to hot pasta water or high heat—temperature shock breaks the sauce and leaves you with separated, gritty results.
- That reserved pasta water is essential; its starch is what keeps the sauce clinging to the noodles instead of settling at the bottom of your bowl.
- Freshly grated Parmesan melts into the sauce; pre-grated varieties often won't, leaving you with little cheese flecks instead of creaminess.
03 -
- Reserve extra pasta water even after you think you've finished—a splash of it can refresh a sauce that's begun to tighten up on the plate.
- A tiny pinch of nutmeg is the secret weapon that makes people ask what makes your Alfredo taste different from everyone else's.