Creamy Garlic Pasta Herbs (Printable)

Luscious pasta with garlic, fresh herbs, and a rich cream sauce for a comforting dinner.

# What You 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

→ Herbs & Garnish

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

# How-To:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, but not browned.
03 - Pour in the heavy cream and milk, stirring to combine. Bring to a gentle simmer and cook for 3–4 minutes, allowing the sauce to thicken slightly.
04 - Stir in the grated Parmesan cheese, black pepper, salt, and red pepper flakes. Continue to simmer until the cheese is melted and the sauce is smooth.
05 - Add the drained pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
06 - Stir in the chopped parsley and basil. Serve immediately, garnished with extra Parmesan and additional herbs if desired.

# Expert Advice:

01 -
  • The sauce comes together in about 10 minutes but tastes like something from a proper Italian restaurant
  • Its endlessly adaptable based on whats in your fridge or what youre craving
  • The herbs at the end transform it from good to absolutely unforgettable
02 -
  • The sauce will continue thickening as it sits off the heat, so dont reduce it too much while cooking
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
03 -
  • Grate your Parmesan from a wedge instead of buying pre grated for the smoothest sauce
  • Keep your pasta water until the very end in case you need to adjust the consistency one last time

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