Creamy Garlic Pasta Herbs (Printable)
Velvety pasta with garlic, fresh herbs, and a rich cream sauce for a cozy dinner.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Sauce
02 - 2 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1 cup heavy cream
05 - 1/4 cup whole milk
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 tsp freshly ground black pepper
08 - 1/2 tsp salt (or to taste)
09 - 1/4 tsp crushed red pepper flakes (optional)
→ Herbs & Garnish
10 - 2 tbsp fresh parsley, finely chopped
11 - 1 tbsp fresh basil, finely chopped
12 - Extra grated Parmesan, for serving
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, but not browned.
03 - Pour in the heavy cream and milk, stirring to combine. Bring to a gentle simmer and cook for 3–4 minutes, allowing the sauce to thicken slightly.
04 - Stir in the grated Parmesan cheese, black pepper, salt, and red pepper flakes (if using). Continue to simmer until the cheese is melted and the sauce is smooth.
05 - Add the drained pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
06 - Stir in the chopped parsley and basil. Serve immediately, garnished with extra Parmesan and additional herbs if desired.
# Expert Tips:
01 -
- The sauce comes together in under fifteen minutes but tastes like it simmered for hours
- Perfect for those nights when you want restaurant quality comfort food without leaving home
02 -
- The sauce will continue thickening off heat, so remove it slightly thinner than your target consistency
- Pasta water is not optional—it's the secret that binds sauce to pasta
03 -
- Room temperature cream prevents curdling and creates silkier results
- Minced garlic should be fine and even—big chunks burn easily