This Creamy Garlic Pasta is the ultimate comfort food that proves simple ingredients can create something absolutely extraordinary. Featuring tender pasta enveloped in a luxuriously smooth sauce made with plenty of roasted garlic, heavy cream, and Parmesan cheese, this dish delivers restaurant-quality results with minimal effort. The key to its incredible flavor lies in properly cooking the garlic until it becomes sweet and mellow, then building a velvety cream sauce that coats every strand of pasta perfectly. Fresh herbs and a touch of white wine add brightness and complexity to balance the richness, while freshly cracked black pepper provides just the right amount of warmth. This recipe serves 4 people generously and comes together in about 25 minutes, making it perfect for weeknight dinners when you want something special without spending hours in the kitchen.
Main Pasta Ingredients
- 1 pound fettuccine or linguine pasta
- 6 tablespoons butter
- 8 garlic cloves, thinly sliced
- 1/4 cup dry white wine
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg (optional)
For Finishing and Garnish
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh thyme leaves
- Extra Parmesan cheese for serving
- Freshly cracked black pepper
- Red pepper flakes (optional)
Cooking the Pasta
Bring a large pot of heavily salted water to a rolling boil. The water should taste like seawater, as this is the only opportunity to season the pasta itself. Add the fettuccine or linguine and cook according to package directions until al dente.
Reserve 1 1/2 cups of the starchy pasta cooking water before draining. This starchy liquid will help create a silky, cohesive sauce that clings perfectly to the pasta.
Building the Garlic Base
While the pasta cooks, melt the butter in a large, heavy-bottomed skillet or wide saucepan over medium-low heat. The low heat is crucial for preventing the garlic from burning and becoming bitter.
Add the thinly sliced garlic to the melted butter and cook slowly for 4-5 minutes, stirring frequently, until the garlic becomes golden and very fragrant. The garlic should sizzle gently but never brown aggressively.
Adding Wine and Reducing
Pour in the white wine and let it simmer for 2-3 minutes, stirring to scrape up any browned bits from the bottom of the pan. The wine will add depth and acidity that balances the richness of the cream.
Allow the wine to reduce by about half, which concentrates its flavor and removes the harsh alcohol taste while leaving behind the complex, fruity notes.
Creating the Cream Sauce
Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let the cream cook for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
Season the cream with salt, freshly ground black pepper, and a pinch of nutmeg if using. The nutmeg adds a subtle warmth that complements the garlic beautifully, but use it sparingly.
Incorporating the Cheese
Remove the skillet from heat and gradually whisk in the grated Parmesan cheese, adding it in small handfuls to prevent clumping. The residual heat from the cream will melt the cheese smoothly into the sauce.
Continue whisking until all the cheese has melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to thin it out.
Combining Pasta and Sauce
Add the drained pasta directly to the skillet with the cream sauce. Using tongs, toss the pasta with the sauce over low heat for 1-2 minutes, allowing the pasta to absorb some of the sauce and finish cooking.
Add pasta water gradually, a few tablespoons at a time, until the sauce reaches the perfect consistency – it should coat the pasta beautifully without being too thick or too thin.
Final Seasoning and Fresh Herbs
Taste the pasta and adjust the seasoning with more salt, pepper, or Parmesan cheese as needed. The dish should be well-balanced with a rich, garlicky flavor and creamy texture.
Remove the pan from heat and stir in most of the fresh parsley, chives, and thyme, reserving some herbs for garnish. The fresh herbs brighten the rich sauce and add a lovely aromatic finish.
Plating and Presentation
Using tongs, divide the creamy garlic pasta among four serving bowls, creating neat nests of pasta and ensuring each portion gets plenty of the creamy sauce.
Garnish each bowl with the remaining fresh herbs, an extra sprinkle of Parmesan cheese, and several grinds of fresh black pepper. The contrast of colors makes the dish look restaurant-worthy.
Serving Suggestions
Serve immediately while the pasta is hot and the sauce is at its creamiest. Provide extra Parmesan cheese and red pepper flakes on the side for those who want to customize their portions.
This rich pasta pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness, and crusty bread for soaking up any remaining sauce.
Wine Pairing Recommendations
The creamy, garlicky flavors pair wonderfully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, which provides acidity to balance the richness. A light red wine such as Chianti also works well.
Avoid wines that are too bold or oaky, as they can overpower the delicate garlic and cream flavors that make this dish so appealing.
Customization Options
This versatile base recipe can be enhanced with grilled chicken, sautéed shrimp, or crispy pancetta for added protein. Vegetables like roasted cherry tomatoes, sautéed mushrooms, or steamed broccoli also work beautifully.
For a lighter version, you can substitute half the heavy cream with whole milk, though the sauce won’t be quite as rich and luxurious.
Storage and Reheating Tips
Leftover creamy garlic pasta will keep in the refrigerator for up to 3 days, though the sauce may thicken as it cools. When reheating, add a splash of milk or cream and heat gently over low heat, stirring frequently.
The sauce can also be made ahead and stored separately from the pasta for up to 2 days. Simply reheat the sauce gently and toss with freshly cooked pasta for the best texture.
Tips for Perfect Results
Use freshly grated Parmesan cheese rather than pre-grated for the smoothest sauce texture. The fresh cheese melts more easily and provides better flavor.
Keep the heat low throughout the cooking process to prevent the cream from breaking or the garlic from burning. Patience is key to achieving the silky, restaurant-quality sauce that makes this dish so special.
