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Creamy Garlic Parmesan Pasta
15
min active
·
4
servings
·
20
min total
Rich, garlicky pasta coated in a smooth parmesan cream sauce in 20 minutes.
Avo's Tip
Grate Parmesan fresh—pre-shredded won’t melt smoothly.
Keep the heat gentle once cream is added to prevent splitting.
If the sauce tightens, a splash of pasta water brings it right back.
No heavy cream? Evaporated milk or 2 tbsp cream cheese loosened with pasta water both work.
No Parmesan? Pecorino Romano or Grana Padano are the closest swaps.
Different pasta? Any shape works — rigatoni and penne catch the sauce especially well.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What pasta shape works best?
Any shape works. Use what you have and reserve some pasta water to help the sauce cling.
My sauce is too thick. What should I do?
Add a splash of warm pasta water or milk and stir until it loosens.
How do I reheat it?
Reheat gently with a splash of liquid, stirring often so the sauce stays smooth.
Storage & Reheating
Fridge: Store in airtight container for up to 3 days.
Reheat: Rewarm gently on the stove with a splash of cream or milk. Freezer: No — cream sauces lose their texture when frozen.
Why It Works
A simple 4-ingredient sauce — butter, garlic, cream, and Parmesan — comes together in the time it takes to boil pasta.
Reserved pasta water is the secret to a silky, restaurant-style finish without any extra effort.
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Ingredients
1
4 cloves garlic, minced
2
1 cup heavy cream
3
½ tsp kosher salt
4
¼ tsp black pepper
5
¼ tsp red pepper flakes (optional)
6
2 tbsp butter
7
¾ cup freshly grated Parmesan cheese
8
12 oz dried pasta (fettuccine, linguine, or spaghetti)
9
Salt, for boiling water
Instructions
1
Boil pasta in well-salted water until just al dente. Reserve ½ cup pasta water, then drain.
2
Melt butter in a large skillet over medium heat until foamy.
3
Sauté garlic for 30–45 seconds until fragrant, not browned.
4
Pour in heavy cream and gently simmer for 3–4 minutes until slightly thickened.
5
Stir in Parmesan cheese until melted and smooth.
6
Add pasta to the sauce and toss until fully coated.
7
Loosen with reserved pasta water as needed until silky and glossy.
8
Season with salt, pepper, and red pepper flakes.
9
Serve immediately with extra Parmesan on top.
Quick Fixes
Sauce too thick: Add reserved pasta water a tablespoon at a time — it loosens the sauce while adding body.
Cheese clumping: Use freshly grated Parmesan (not pre-shredded) and add it off heat while tossing constantly.
Sauce breaking: Don't let it boil after adding cream and cheese — gentle heat only.
ingrediENTS
—
1
4 cloves garlic, minced
—
2
1 cup heavy cream
—
3
½ tsp kosher salt
—
4
¼ tsp black pepper
—
5
¼ tsp red pepper flakes (optional)
—
6
2 tbsp butter
—
7
¾ cup freshly grated Parmesan cheese
—
8
12 oz dried pasta (fettuccine, linguine, or spaghetti)
—
9
Salt, for boiling water
instructions
1
Boil pasta in well-salted water until just al dente. Reserve ½ cup pasta water, then drain.
2
Melt butter in a large skillet over medium heat until foamy.
3
Sauté garlic for 30–45 seconds until fragrant, not browned.
4
Pour in heavy cream and gently simmer for 3–4 minutes until slightly thickened.
5
Stir in Parmesan cheese until melted and smooth.
6
Add pasta to the sauce and toss until fully coated.
7
Loosen with reserved pasta water as needed until silky and glossy.
8
Season with salt, pepper, and red pepper flakes.
9
Serve immediately with extra Parmesan on top.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Creamy Garlic Parmesan Pasta
15
min active
·
20
min total
·
4
servings
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