Ingredients

• 400g (14 oz) pasta (spaghetti or fettuccine)
• 4 garlic cloves, finely minced
• 1 cup (240ml) heavy cream
• ½ cup (50g) freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped
• Red pepper flakes (optional)

Instructions

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat.
3. Add minced garlic and cook for 1-2 minutes until fragrant (do not burn).
4. Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
5. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
6. Add the drained pasta to the sauce. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce.
7. Serve immediately topped with extra Parmesan, parsley, and red pepper flakes.

← Back to All Recipes