Description
Okay, so this isn’t just any garlic parmesan pasta. This is THE garlic parmesan pasta that ruined me for all other pasta dishes. I’m talking silky, creamy sauce that clings to every single noodle, enough garlic to ward off vampires (and maybe some friends), and so much real parmesan that you’ll question why you ever bought the stuff in the green can. It’s comfort food that tastes fancy but is secretly super easy to make. I’ve made this for first dates, sick friends, and Tuesday nights when I just needed something that felt like a warm hug.
Ingredients
Scale
For the Pasta:
- 1 lb fettuccine, linguine, or whatever long pasta you’ve got (I’m partial to fettuccine because it holds the sauce like a dream)
- Salt for the pasta water (be generous – this is your only chance to season the actual noodles)
For the Dreamy Sauce:
- 6–8 cloves garlic, minced (or more if you’re like me and measure garlic with your heart)
- 4 tablespoons butter (the real stuff, not margarine – we’re not animals)
- 1 cup heavy cream (don’t even think about substituting with milk)
- 1 1/2 cups freshly grated Parmesan cheese (I repeat: FRESHLY GRATED – the pre-shredded stuff doesn’t melt the same)
- 1/2 cup dry white wine (something you’d actually drink – if you wouldn’t drink it, don’t cook with it)
- 2 tablespoons olive oil (good quality makes a difference)
- 1/2 teaspoon red pepper flakes (optional, but adds a nice little kick)
- Salt and freshly cracked black pepper to taste
- 1/4 cup fresh parsley, chopped (for color and freshness)
Optional Add-Ins (because life’s too short for boring pasta):
- Grilled chicken, sliced (leftover rotisserie works great)
- Sautéed mushrooms (baby bellas or shiitakes are amazing)
- Sun-dried tomatoes, chopped
- Crispy bacon or pancetta, crumbled
- Steamed broccoli (don’t knock it ’til you try it)
- Grilled shrimp (makes it feel fancy)