Creamy Sauce Pasta Dish (Printable)

A silky pasta dish with a rich creamy sauce enhanced by garlic and Parmesan highlights.

# What goes in:

→ Pasta

01 - 12 oz dried fettuccine or spaghetti
02 - Salt, for boiling water

→ Creamy Sauce

03 - 2 tbsp unsalted butter
04 - 2 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 tsp freshly ground black pepper
08 - 1/4 tsp nutmeg (optional)
09 - Salt, to taste

→ Garnish

10 - 2 tbsp chopped fresh parsley
11 - Extra Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally to avoid scorching.
04 - Whisk in the grated Parmesan, black pepper, and nutmeg if using. Continue simmering for 2 to 3 minutes until the sauce thickens slightly.
05 - Add the drained pasta to the skillet and toss thoroughly to coat with the sauce. Adjust the sauce consistency by adding reserved pasta water a little at a time if needed.
06 - Taste and season with salt as required. Serve immediately topped with chopped fresh parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • Ready in 30 minutes from craving to plate, with barely any cleanup.
  • Tastes like you spent hours simmering when really you just whisked cream and cheese together.
  • The kind of dish that works equally well for a solo quiet evening or when unexpected guests appear.
02 -
  • Never let the cream boil hard or it can separate and become grainy—gentle simmering is the whole trick.
  • That pasta water isn't an afterthought; the starch in it is what makes the sauce cling to every strand instead of pooling at the bottom.
  • Quality Parmesan makes a shocking difference; the cheap pre-grated kind will make your sauce feel sandy instead of smooth.
03 -
  • Reserve the pasta water before you drain—this starchy liquid is what transforms thin cream into a coating sauce that actually stays on the noodles.
  • A wooden spoon and gentle tossing preserve the delicate strands better than aggressive stirring ever could.

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