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Creamy Garlic Parmesan Spaghetti served as a tempting featured image for a recipe article.

Creamy Garlic Parmesan Spaghetti

This recipe delivers a perfectly balanced creamy garlic parmesan spaghetti, avoiding common pitfalls like oily or grainy sauces. The secret lies in using pasta water to emulsify the sauce and adding parmesan off the heat to prevent clumping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 6-8 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup reserved pasta water
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish optional

Equipment

  • large pot
  • colander
  • large skillet
  • whisk
  • Measuring cups
  • Measuring spoons
  • Garlic press (optional)
  • Cheese grater
  • Tongs or pasta server

Method
 

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While the spaghetti is cooking, melt the butter in a large skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
  3. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let it simmer for 2-3 minutes, allowing the cream to slightly thicken.
  4. Remove the skillet from the heat and gradually whisk in the grated Parmesan cheese until it is melted and smooth. Return the skillet to low heat.
  5. Add the drained spaghetti to the skillet with the cream sauce. Toss to coat the spaghetti evenly. If the sauce is too thick, add a little of the reserved pasta water at a time, tossing continuously, until the desired consistency is reached.
  6. Season with salt, freshly ground black pepper, and red pepper flakes (if using). Toss again to combine. Serve immediately, garnished with fresh parsley and additional Parmesan cheese, if desired.

Notes

For a richer flavor, use freshly grated Parmesan cheese. Be careful not to burn the garlic, as it will become bitter. If you don't have heavy cream, you can use half-and-half or milk, but the sauce will be less rich. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet with a little milk or cream to prevent the sauce from drying out.