Creamy Garlic Pasta Herbs (Printable View)
Velvety pasta tossed in garlic cream sauce with fresh herbs for rich, aromatic flavor.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Sauce Base
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 6 large garlic cloves, finely minced
05 - 1 cup heavy cream
06 - 1/2 cup whole milk
→ Seasonings
07 - 2/3 cup freshly grated Parmesan cheese
08 - 1/4 tsp freshly ground black pepper
09 - 1/2 tsp sea salt
10 - Pinch of red pepper flakes
→ Fresh Herbs and Garnish
11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp chopped fresh basil
13 - 1 tbsp chopped fresh chives
14 - Zest of 1 lemon
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
02 - Melt butter with olive oil in a large skillet over medium heat. Add minced garlic and cook 1–2 minutes until fragrant and pale golden, taking care not to brown.
03 - Reduce heat to medium-low. Pour in heavy cream and whole milk, stirring constantly. Simmer gently for 2–3 minutes until slightly thickened.
04 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes. Continue stirring until cheese completely melts and sauce becomes smooth and velvety.
05 - Add drained pasta to the skillet and toss thoroughly to coat. If sauce appears too thick, incorporate reserved pasta water gradually until reaching desired consistency.
06 - Remove from heat. Gently fold in chopped parsley, basil, chives, and lemon zest. Taste and adjust seasoning as necessary.
07 - Plate immediately, garnishing with additional herbs and Parmesan if desired. Serve while hot for best texture and flavor.
# Expert Advice:
01 -
- The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
- Fresh herbs transform heavy cream into something bright and surprisingly balanced
02 -
- Always reserve pasta water before draining, it is liquid gold for adjusting sauce consistency
- The sauce will continue thickening off the heat, so err on the side of slightly thinner
03 -
- Room temperature cream incorporates much more smoothly than cold dairy straight from the fridge
- Microplane zest your lemon directly over the finished pasta to capture all those aromatic oils