Creamy Dish Pasta (Printable Version)

Velvety cream sauce and garlic Parmesan combined with tender pasta for a comforting meal.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine pasta
02 - Salt, for boiling water

→ Sauce

03 - 2 tbsp unsalted butter
04 - 2 tbsp olive oil
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 3/4 cup grated Parmesan cheese
09 - 1/2 tsp freshly ground black pepper
10 - 1/4 tsp ground nutmeg (optional)
11 - 1/2 tsp salt, or to taste

→ Garnish

12 - 2 tbsp chopped fresh parsley
13 - Additional grated Parmesan cheese for serving

# Directions:

01 - Bring a large pot of salted water to a boil, then cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Stir in heavy cream and whole milk, bring to a gentle simmer, and cook for 2 to 3 minutes to combine flavors.
04 - Reduce heat and add grated Parmesan cheese, stirring until melted and sauce is smooth. Season with salt, black pepper, and nutmeg if desired.
05 - Add the drained pasta to the skillet and toss to coat evenly with the sauce. Adjust consistency by adding reserved pasta water as needed.
06 - Plate the pasta immediately and garnish with chopped parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • It takes barely longer than boiling pasta, but tastes like you spent an hour at the stove.
  • The sauce clings to every piece of pasta without feeling heavy or cloying.
  • You probably already have most of these ingredients sitting in your fridge right now.
02 -
  • If your sauce breaks or looks greasy, it got too hot too fast; keep the heat gentle once the cheese goes in.
  • That reserved pasta water is your insurance policy; the starch helps the sauce cling instead of sliding off.
  • Parmesan melts best when the pan is off the heat or on the lowest setting possible.
03 -
  • Don't rinse your pasta after draining; that starch helps the sauce grab on.
  • If you want a thicker sauce, let the cream simmer a minute longer before adding the cheese.
  • Taste before you serve and adjust the salt; Parmesan is salty, so you might need less than you think.

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