Description
A simple yet rich pasta dish that combines melting cream, tender pasta, and aromatic garlic, all cooked in one pot for minimal clean-up.
Ingredients
Scale
- 400 g (14 oz) dried spaghetti or linguine
- 30 ml (2 tbsp) olive oil
- 6 large cloves garlic, minced (about 30 g)
- 30 g (2 tbsp) unsalted butter
- 1 L (4 cups) chicken or vegetable stock
- 240 ml (1 cup) whole milk or half-and-half
- 100 g (1 cup) finely grated Parmesan cheese
- 15 ml (1 tbsp) lemon juice
- Salt and freshly ground black pepper
- ¼ tsp red pepper flakes (optional)
- 10 g (2 tbsp) chopped fresh parsley
Instructions
- Prep ingredients and measure liquids: Combine 1 L (4 cups) stock and 240 ml (1 cup) milk in a measuring jug. Grate 100 g (1 cup) Parmesan and mince the garlic.
- Sauté garlic briefly: Heat olive oil and unsalted butter in the pan over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant, do not let it brown.
- Add liquids and pasta: Pour in stock and milk, then add pasta in an even layer. Bring to a gentle boil over medium-high heat, about 4–6 minutes, stirring every minute.
- Simmer and stir until al dente: Reduce heat to medium-low and simmer, uncovered, stirring every 30–60 seconds for about 8–10 minutes, until pasta is al dente and liquid is reduced.
- Finish with cheese and butter off the heat: Remove from heat, stir in Parmesan, lemon juice, and butter until smooth.
- Season and serve: Season with salt, black pepper, and add red pepper flakes if using. Garnish with parsley and serve immediately.
Notes
For variations, consider adding cooked protein or vegetables near the end of cooking or substitute for a vegan option with plant-based ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg