5.0 from 3 votes
Garlic Parmesan Pasta
This Garlic Parmesan Pasta is excellent as a weeknight main or side dish. A family favorite can be on the table within 30 minutes. This is pure comfort food; what can be better than a rich, creamy sauce with plenty of garlic and cheese? This easy recipe can be customized to your liking, adding protein or veggies. You can also serve it as a main with a side salad or a side with chicken breasts, salmon, pork chops, or steak.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 (8 as a side)
Calories: 419 kcal
Course:
Side Dish , Main Course
Cuisine:
Italian
Ingredients
For the pasta
- 12 oz pasta
- 1 tablespoon salt
For the sauce
- 2 tablespoons butter
- 6 cloves garlic minced
- ⅓ cup dry white wine (see note 1)
- ½ cup broth low sodium (see note 2)
- 1½ cup heavy cream (see note 3)
- 1¼ cup grated Parmesan cheese (see note 4)
- 3 tablespoons finely chopped parsley
- ½ teaspoon black pepper
- extra parmesan garnish
Instructions
Cook the pasta
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tablespoon salt12 oz / 340 g pasta
- Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.
Cup of Yum
While the pasta is cooking.
- Melt the butter in a heavy-based skillet over low heat, add the minced garlic, and cook for 2 minutes.2 tablespoons butter6 cloves garlic
- Increase the heat to high, then pour in the wine and bring it to a simmer. Cook for 2 minutes, then add the broth and simmer for 2 minutes.⅓ cup / 80 ml dry white wine½ cup / 120 ml broth
- Add the cream, then sprinkle over the parmesan. Stir until the parmesan has melted, then let the sauce simmer for 1 ½ minutes until it thickens slightly.1½ cup / 360 ml heavy cream1¼ cup / 130 g grated parmesan cheese
- Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
- Cook everything for 1 minute, tossing gently. If the sauce gets too thick, add more pasta cooking water.
- Add most of the parsley and the black pepper.3 tablespoons finely chopped parsley½ teaspoon black pepper
- Serve immediately, garnished with the remaining parsley and extra parmesan to taste.
Notes
- You can use any dry white wine in the recipe. If you prefer not to use alcohol, you can replace it with extra broth.
- I always use chicken broth for the sauce, but vegetable is a great alternative. I love Better than Bouillon for a quick broth/stock.
- For the sauce, use heavy cream, thickened cream, or double cream. A thinner alternative, like half and half or single cream, will not thicken as much.
- It is best to buy a block of parmesan and grate it yourself. Freshly grated parmesan melts far better than the store-bought pre-grated kind, and you'll end up with a much smoother sauce.
Nutrition Information
Calories
419kcal
(21%)
Carbohydrates
36g
(12%)
Protein
12g
(24%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
73mg
(24%)
Sodium
1206mg
(50%)
Potassium
207mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1020IU
(20%)
Vitamin C
3mg
(3%)
Calcium
189mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4(8 as a side)
Amount Per Serving
Calories 419
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 1206mg | 50% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.