Creamy Dinner Pasta (Printable)
Tender pasta enveloped in a velvety cream sauce with garlic and Parmesan, perfect for dinner.
# What You'll Need:
→ Pasta
01 - 12 ounces penne or fettuccine
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 1 cup heavy cream
07 - ½ cup grated Parmesan cheese
08 - ¼ cup vegetable broth or reserved pasta water
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - ⅛ teaspoon ground nutmeg (optional)
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of pasta water before draining.
02 - Heat butter and olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes until soft and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and incorporate Parmesan cheese, salt, pepper, and nutmeg if using. Add vegetable broth or reserved pasta water to adjust sauce consistency.
05 - Add the drained pasta to the skillet and toss to coat evenly. Cook for 1 to 2 minutes to allow flavors to meld. Adjust seasoning as needed.
06 - Plate immediately, garnished with fresh parsley and additional Parmesan if desired.
# Expert Tips:
01 -
- It's ready in 30 minutes, which means weeknight dinner without the stress.
- The sauce clings to every strand of pasta in the most satisfying way, no watery puddles at the bottom of the bowl.
- You probably already have most of these ingredients, and if you don't, they're the basics worth keeping around.
02 -
- Reserve your pasta water before draining, because that starchy liquid is what saves a too-thick sauce and helps everything come together smoothly.
- Don't add the pasta to the sauce until it's fully cooked, and don't let the sauce boil hard or the cream can separate into something grainy and sad.
03 -
- Keep the heat low and gentle with cream sauces, because high heat and dairy are not friends.
- Grate the Parmesan fresh from a block right before you need it, because pre-grated cheese has anti-caking agents that can make your sauce feel slightly grainy.