I learned this trick with a friend from Italy, now I only make pasta like this

 

Creamy Garlic Pasta

This luxuriously simple pasta features a velvety, quick-cooked sauce that’s deeply infused with the flavor of golden garlic. Ready in the time it takes to boil your pasta, it’s the ultimate elegant solution for a busy weeknight.

Yields: 3-4 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients

• 300g (10 oz) spaghetti, fettuccine, or pasta of choice

• 6-8 large garlic cloves, peeled and smashed

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 ½ cups heavy cream (or whipping cream)

• ½ cup freshly grated Parmesan cheese, plus more for serving

• ¼ teaspoon freshly ground black pepper

• Salt, to taste

• For garnish (optional): Fresh parsley or basil, chopped; red pepper flakes
  

  Instructions

  1. Cook the Pasta:

  • Bring a large pot of generously salted water to a rolling boil.

  • Add the pasta and cook according to package directions until al dente.

  • Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta and set it aside.

  2. Infuse the Garlic:

  • While the pasta cooks, heat the butter and olive oil in a large skillet or Dutch oven over medium heat.

  • Add the smashed garlic cloves and cook for 3-4 minutes, stirring frequently, until they are fragrant and have turned a light golden brown. Be careful not to burn them, as this will make the sauce bitter.

  3. Create the Sauce:

  • Reduce the heat to low. Carefully pour the heavy cream into the skillet, stirring to combine it with the garlic and fats.

  • Let the cream warm through gently for 2-3 minutes; it should be hot but not boiling.

  4. Finish the Sauce:

  • Turn off the heat. Stir in the grated Parmesan cheese until it has completely melted into a smooth, creamy sauce.

  • Season with black pepper and taste before adding salt (the Parmesan is already salty). If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency.

  5. Combine and Serve:

  • Add the drained pasta to the skillet with the sauce. Use tongs to toss everything together until the pasta is evenly coated. Add another splash of pasta water if needed to help the sauce cling to the noodles.

  • Serve immediately, garnished with a sprinkle of extra Parmesan, fresh herbs, and a pinch of red pepper flakes for a touch of heat.

  Chef’s Notes

  • Why Smash the Garlic? Smashing the cloves, rather than mincing them, allows them to infuse the sauce with a robust, mellow garlic flavor without the risk of burning tiny pieces.

  • Avoiding Curdling: Keeping the heat low after adding the cream and turning it off before adding the cheese helps prevent the sauce from breaking or becoming grainy.

  • Pasta Water is Gold: The starchy pasta water is the secret to a perfectly emulsified sauce that coats every strand. Don’t skip it!

  • Variations: For extra protein, add sautéed shrimp, shredded chicken, or peas along with the pasta in the final step.