A Silky Sauce That Hides No Secret
This pasta tastes rich and complicated, but the sauce is simply butter, cream, garlic, and parmesan working together. You simmer everything in one skillet, including the pasta water that makes the sauce cling to every noodle. It is the kind of dinner that feels like a splurge and comes together on a normal Tuesday.
Ingredients
- 12 ounces fettuccine or linguine
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
- Pinch of nutmeg, optional
- Salt, to taste
- 1/4 cup chopped fresh parsley, for serving
Step-by-Step Instructions
- Cook the pasta. Boil the pasta in salted water until 1 minute shy of al dente. Reserve 1 cup of the pasta water before draining.
- Start the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook 1 minute until fragrant but not browned.
- Add cream and cheese. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan in small handfuls until smooth. Season with pepper and a pinch of nutmeg if using.
- Toss the pasta. Add the drained pasta to the sauce with a splash of reserved pasta water. Toss until every strand is coated and the sauce is glossy. Add more water a little at a time if it thickens too much.
- Finish. Taste, add salt if needed, and scatter parsley over the top before serving.
Tips
- Reserve more pasta water than you think you need; the starchy liquid is the key to a silky sauce.
- Grate the Parmesan fresh. Pre-shredded cheese does not melt as smoothly.
- Keep the heat low when adding the cheese so the sauce stays creamy instead of breaking.
Storage
Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently with a splash of milk or pasta water to bring the sauce back to life.
Frequently Asked Questions
Can I use half-and-half instead of cream?
Yes, the sauce will be a little lighter. Add a touch more Parmesan for body.
Can I add chicken or vegetables?
Absolutely. Seared chicken or sautéed mushrooms fold in beautifully at the end.
