Creamy Pasta with Garlic Sauce (Print Version)
# Ingredients:
→ Pasta
01 -
1 lb (500g) pasta (any shape works well - fettuccine, penne, or spaghetti)
→ Garlic Parmesan sauce
02 -
4 tablespoons (60g) unsalted butter
03 -
4 garlic cloves, minced
04 -
1/2 cup (60g) all-purpose flour
05 -
1 2/3 cups (400ml) milk
06 -
1 cup (250ml) vegetable or chicken broth
07 -
1 1/2 cups (150g) freshly grated Parmesan cheese
→ Seasonings
08 -
1/2 teaspoon salt, or to taste
09 -
Freshly ground black pepper to taste
10 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, peel and mince the garlic cloves or press them through a garlic press.
02 -
While the pasta is cooking, melt the butter in a large, deep skillet or saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Sprinkle the flour over the butter and garlic, whisking constantly for 1-2 minutes to create a roux. The mixture should be smooth and slightly golden.
03 -
Gradually pour in the milk and broth, whisking continuously to prevent lumps from forming. Season with salt and pepper. Bring the mixture to a gentle simmer and cook for 3-5 minutes, stirring frequently, until it thickens to a creamy consistency that coats the back of a spoon. Reduce heat to low and stir in the grated Parmesan cheese until melted and smooth. Fold in most of the chopped parsley, reserving some for garnish.
04 -
Drain the pasta, reserving about 1/2 cup of the cooking water. Add the drained pasta directly to the sauce and toss until well coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Serve immediately, garnished with the remaining chopped parsley and additional freshly ground black pepper if desired.
# Notes:
01 -
For the creamiest result, avoid bringing the sauce to a boil after adding the cheese, as this can cause it to separate. Make sure to stir frequently to prevent the sauce from sticking to the bottom of the pan and burning. For extra flavor, you can add a pinch of nutmeg or red pepper flakes to the sauce.