Garlic Parmesan Pasta

$- 8 oz fettuccine pasta - 3 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When picking your pasta, I love using fettuccine. It's thick and captures the sauce well. Unsalted butter gives you control over the salt in your dish. Freshly grated Parmesan melts better than pre-grated. For the garlic, fresh is always best. You want that strong flavor! The heavy cream is key for a rich sauce. If you want a lighter dish, you can swap it out for half-and-half. Just know it won't be as creamy. If you're gluten-free, try using gluten-free pasta. There are many good options available. For a dairy-free version, use a plant-based cream and cheese. Nutritional yeast can also give a cheesy flavor. If you want to cut fat, you can use low-fat cream. Adjust salt if needed, since some low-fat products have added salt. First, boil a large pot of salted water. Add 8 ounces of fettuccine pasta. Cook it according to the package instructions. Aim for al dente, which should take about 8 to 10 minutes. Once cooked, drain the pasta. Remember to save ½ cup of the pasta water for later. In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add 4 minced garlic cloves. Sauté the garlic for 1 to 2 minutes. Be careful not to let it burn. Next, pour in 1 cup of heavy cream. Bring it to a gentle simmer. Cook for 3 to 4 minutes while stirring. This helps it thicken slightly. Lower the heat and whisk in 1 cup of freshly grated Parmesan cheese. Stir until it melts into a creamy sauce. Season with 1 teaspoon of Italian seasoning, salt, and pepper to taste. If the sauce is too thick, add some reserved pasta water until it reaches the right consistency. Now, add the cooked fettuccine to the skillet. Toss the pasta to coat it evenly with the garlic Parmesan sauce. Once mixed, remove from heat. Garnish with chopped fresh parsley for a pop of color. Serve the dish warm and enjoy! Garlic can turn bitter if overcooked. To keep its sweet taste, cook it on low heat. Sauté minced garlic for only 1-2 minutes. Watch it closely; once fragrant, it’s ready. Remove it from heat if you smell burning. This will keep your sauce bright and flavorful. To get that perfect creamy texture, start with cold heavy cream. Gradually add it to warm butter and garlic. This helps it blend well. Whisk in the Parmesan cheese slowly until it melts. If the sauce gets too thick, add some reserved pasta water. This keeps it smooth and easy to coat on pasta. Taste is key! Always sample your sauce before serving. If it needs more zing, add more salt, pepper, or Italian seasoning. Fresh parsley adds color and a fresh taste. You can also try red pepper flakes for a bit of heat. Adjust flavors to match your preference and enjoy! {{image_2}} You can easily add protein to your Garlic Parmesan Pasta. Here are some great choices: - Grilled chicken: Slice it and mix it in for a hearty meal. - Shrimp: Sauté shrimp in the garlic butter for a seafood twist. - Bacon: Crisp bacon bits add a nice crunch and flavor. Adding protein makes the dish filling and adds variety. For a vegetarian twist, skip the meat and keep the creamy sauce. To make it vegan: - Use plant-based butter instead of regular butter. - Swap heavy cream for coconut cream or cashew cream. - Choose nutritional yeast instead of Parmesan cheese for a cheesy taste. These changes keep the dish delicious while meeting dietary needs. You can enhance the flavor with simple additions. Consider these ideas: - Red pepper flakes: Add a bit for heat. - Spinach: Toss fresh spinach in for color and nutrients. - Mushrooms: Sauté mushrooms with garlic for an earthy flavor. Experimenting with flavors lets you customize your dish to your liking. To store your leftover garlic Parmesan pasta, let it cool first. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. If you want to keep it longer, freezing is a good option. When you reheat the pasta, do it slowly. You can use a skillet or microwave. If using a skillet, add a splash of water or cream. Stir it until warm. For the microwave, heat in short bursts. Stir between each burst to avoid hot spots. If you want to freeze the pasta, use a freezer-safe container. Make sure to leave some space at the top. The pasta will expand when frozen. It can last up to two months in the freezer. To thaw, move it to the fridge overnight. Then, reheat as mentioned before. To boost flavor, add more garlic. Use six cloves instead of four. You can also mix in cooked bacon or sautéed mushrooms. Fresh herbs like basil or thyme add great taste, too. A squeeze of lemon juice brightens the dish. You might also try a pinch of red pepper flakes for heat. Yes, you can use any pasta shape you like. Penne, spaghetti, or even gluten-free pasta works well. Just remember to adjust the cooking time based on the pasta shape. Follow the package instructions for the best results. Each type brings a unique texture to the dish. Absolutely! Use gluten-free pasta made from rice or corn. The sauce stays the same. Just be sure to check the labels for any allergens. Cook the gluten-free pasta according to the package instructions. The flavor will still shine through, making it a great option for everyone. This blog post covered how to make a tasty Garlic Parmesan Pasta. We went through the important ingredients, cooking steps, and useful tips. You learned how to make the sauce creamy and adjust the flavors. I also shared variations to suit your taste and storage info for leftovers. Cooking is fun and simple. With these steps, you can impress anyone with this dish. Enjoy experimenting in your kitchen!$

Indulge in creamy garlic Parmesan pasta that’s ready in just 25 minutes! This delightful dish combines fettuccine, rich butter, and fragrant garlic with a luscious cream and Parmesan sauce that’s irresistible. Perfect for a weeknight dinner or special occasion, this recipe is sure to impress. Click through to explore the full recipe and elevate your cooking with this mouthwatering meal that everyone will love!

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Ingredients

8 oz fettuccine pasta

3 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until it starts to thicken slightly.

Lower the heat and gradually whisk in the grated Parmesan cheese until it melts and forms a creamy sauce.

Add the Italian seasoning, salt, and pepper to the sauce, adjusting to your taste. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.

Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the garlic Parmesan sauce.

Remove from heat, garnish with fresh parsley, and serve immediately.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4