Creamy Garlic Pasta Fresh Herbs (Printable View)
Velvety pasta in a garlic cream sauce with fresh parsley, basil, and chives, delivering rich flavor and aroma.
# 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 - ½ cup whole milk
06 - 1 cup grated Parmesan cheese
07 - Salt and freshly ground black pepper, to taste
08 - Pinch of ground nutmeg (optional)
→ Fresh Herbs
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh basil
11 - 1 tbsp chopped fresh chives
12 - Extra herbs for garnish
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
03 - Pour in the heavy cream and milk. Stir and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.
04 - Lower the heat and add Parmesan cheese. Stir until melted and the sauce is smooth. Season with salt, pepper, and nutmeg if using.
05 - Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add reserved pasta water little by little until desired consistency is reached.
06 - Stir in chopped parsley, basil, and chives. Remove from heat.
07 - Serve immediately, garnishing with extra fresh herbs and additional Parmesan if desired.
# Expert Advice:
01 -
- The sauce comes together in the time it takes pasta water to boil
- Fresh herbs make something simple feel like a restaurant-quality meal
02 -
- Garlic burns faster than you expect, keep the heat medium and watch closely
- The sauce thickens rapidly off heat, so remove from flame sooner rather than later
03 -
- Grate your own Parmesan, the pre-grated stuff has anti-caking agents that prevent smooth melting
- Warm your cream slightly before adding to hot butter, it prevents separation