Garlic Parmesan Pasta Recipe Easy Copycat
There’s a special kind of magic in a dish that uses just a few good ingredients to create something truly magnificent. This Garlic Parmesan Pasta Recipe is precisely that. It’s the kind of meal I turn to on a drizzly Tuesday evening when I need a little lift, or on a relaxed Saturday when friends are coming over and I want to serve something elegant without spending all day in the kitchen. The beauty of this garlic pasta lies in its simplicity; it’s not about a long list of fancy components, but about how a few key players—pungent garlic, savoury Parmesan, and rich cream—come together in perfect harmony.
I’ve been making this for over 8 years, and it never disappoints. The sauce isn’t just a simple mix; it’s a velvety, emulsified coating that clings to every single strand of spaghetti, ensuring each mouthful is packed with flavour. The garlic is sautéed gently in butter until it’s fragrant and sweet, not harsh or bitter, forming the aromatic backbone of the dish. When the nutty, salty Parmesan melts into the warm cream, it creates a sauce that feels indulgent yet surprisingly light. It’s a recipe that relies on technique over complexity, and once you master it, you’ll have an impressive meal in your repertoire for years to come.
This is the kind of dish that works for almost anyone. It’s a wonderful option for a sophisticated yet straightforward dinner for two, but it scales up beautifully for family meals. And if you’re looking for another reliable family dinner, our Easy Ground Beef Tacos Recipe is always a hit. But for tonight, let’s focus on the pure, unadulterated joy of this creamy, cheesy, garlicky pasta.
Recipe Overview
This recipe transforms a handful of pantry staples into a restaurant-quality meal that comes together in about 30 minutes. You can expect a rich, creamy sauce with a deep, savoury flavour from the nutty Parmesan and a gentle warmth from the perfectly sautéed garlic. From my testing, I’ve found that using a generous six cloves of garlic might sound like a lot, but cooking them slowly in butter mellows their flavour, making them sweet and aromatic rather than sharp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Garlic Parmesan Pasta Recipe
- Genuine Flavour: We’re not just throwing ingredients together. By gently blooming the garlic in butter and using the starchy pasta water to emulsify the sauce, we create layers of genuine flavour. The result is a silky, cohesive sauce, not a greasy or separated one.
- Ready in Under 30 Minutes: The sauce is made in the time it takes for the pasta to cook, making this a genuinely fast meal for those busy weeknights when you still want something delicious.
- Flexible Recipe: This parmesan pasta is a fantastic base. You can easily add pan-fried chicken breast, sautéed king prawns, wilted spinach, or roasted cherry tomatoes to make it a more substantial meal.
- Great for a Cosy Night In: It’s my go-to when I want a comforting, satisfying meal without a lot of fuss. It feels special enough for a date night but is straightforward enough for any evening.
- Family Tested: Friends always ask me for this recipe after trying it at dinner parties. It’s one of those dishes that everyone seems to adore, from fussy toddlers to seasoned foodies.
Ingredients You’ll Need
The quality of your ingredients really shines through in a simple dish like this. I always recommend using a proper block of Parmesan cheese, ideally Parmigiano-Reggiano, and grating it yourself. The pre-grated kind often contains anti-caking agents that can prevent your sauce from becoming truly smooth and luscious.
- 400g spaghetti or linguine
- 60g unsalted butter
- 6 large cloves of garlic, finely minced
- 240ml double cream
- 100g Parmesan cheese, freshly grated
- 240ml reserved pasta water (approx.)
- 3 tbsp fresh parsley, finely chopped
- 1/2 tsp coarse sea salt (or to taste)
- 1/2 tsp freshly ground black pepper
- Optional: A pinch of red pepper flakes for a little warmth
Marcus’s Tip: Don’t be shy with the salt in your pasta water. It should taste like the sea. This is your only chance to season the pasta itself, and it makes a huge difference to the final flavour of the dish.
How to Make Garlic Parmesan Pasta Recipe
The process is all about timing and temperature control. We’ll cook the pasta and make the sauce simultaneously, bringing it all together at the end with the starchy pasta water to create that signature creamy texture.
- Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook according to the package directions until it’s al dente (firm to the bite).
- Reserve Pasta Water: Just before draining, carefully scoop out and reserve about 300ml of the starchy pasta water. This is a crucial step! Then, drain the pasta in a colander.
- Sauté the Garlic: While the pasta is cooking, melt the butter in a large, deep frying pan over a medium-low heat. Add the minced garlic and cook gently for 1-2 minutes, stirring frequently, until it’s fragrant and softened but has not taken on any colour. You don’t want it to brown, as it will become bitter.
- Start the Sauce: Pour the double cream into the pan with the garlic butter. Stir to combine and bring the mixture to a very gentle simmer. Let it bubble softly for a minute to thicken slightly.
- Add the Cheese: Reduce the heat to its lowest setting. Add the freshly grated Parmesan cheese to the pan, a little at a time, whisking or stirring constantly until it has completely melted into a smooth sauce. Taking the pan off the heat entirely can help prevent the cheese from clumping.
- Season: Season the sauce with salt and freshly ground black pepper. Add the red pepper flakes now, if you’re using them.
- Combine Pasta and Sauce: Add the drained pasta directly into the frying pan with the sauce. Use tongs to toss everything together thoroughly.
- Emulsify the Sauce: This is the most important part. Pour in about 120ml of the reserved pasta water and toss the pasta vigorously for a minute or two. What works best for me is to keep tossing until the sauce thickens, becomes glossy, and clings beautifully to every strand. If it looks too thick, add another splash of pasta water until you reach your desired consistency.
- Finish and Serve: Stir through the chopped fresh parsley. Serve immediately in warm bowls, with an extra grating of Parmesan cheese and a final crack of black pepper on top.
Tips From My Kitchen
- Temperature Control: When you add the Parmesan, the heat must be very low. If the cream is boiling, the cheese can seize up and become grainy. Patience here will reward you with a perfectly smooth sauce.
- The Secret Step: I learned that the starchy pasta water is the non-negotiable key to a perfect sauce. The starches in the water act as an emulsifier, binding the fats from the butter and cheese with the liquid to create a creamy, stable sauce that isn’t greasy. You can read more about the science behind emulsifying pasta sauces to really understand why it works.
- Make-Ahead: This dish is best enjoyed immediately. However, you can prep ahead by mincing your garlic, chopping the parsley, and grating the cheese. Store them in separate airtight containers in the fridge for up to a day.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken considerably when cold. Reheat gently in a pan over a low heat with a splash of milk or single cream to loosen it up again.
Equipment You’ll Need
- Large pot for boiling pasta
- Colander
- Large, deep frying pan or sauté pan
- Tongs or a pasta fork
Common Mistakes to Avoid
- Burning the Garlic: This is the number one mistake. Garlic goes from fragrant to burnt and bitter in seconds. Keep the heat on medium-low and your full attention on the pan. As soon as you can smell it, it’s ready for the next step.
- Using High Heat for the Sauce: Adding cheese to a boiling liquid will cause it to split and become lumpy. Always lower the heat right down before stirring in the Parmesan for a silky-smooth result.
- Forgetting the Pasta Water: Tipping all that “liquid gold” down the drain is a tragedy for this dish. It’s the essential ingredient that brings the sauce together. Always remember to save a mugful before you drain the pasta.
What to Serve With Garlic Parmesan Pasta Recipe
This garlic parmesan pasta is rich and satisfying on its own, but it pairs wonderfully with a few simple sides that help balance the meal. A nice side can turn it from a simple dinner into something more complete, like our Creamy Chicken and Rice Recipe which is a meal in itself.
- A Simple Green Salad: A bowl of crisp rocket or mixed leaves with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the creamy sauce.
- Garlic Bread: Lean into the theme with some crusty garlic bread for mopping up any leftover sauce. It’s a classic pairing for a reason!
- Wine Pairing: A dry, crisp white wine like a Pinot Grigio or a Sauvignon Blanc works beautifully here. Its acidity complements the creamy sauce without overpowering it.
Frequently Asked Questions
Garlic Parmesan Pasta Recipe
Ingredients
Method
- Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook according to the package directions until it's al dente (firm to the bite).
- Reserve Pasta Water: Just before draining, carefully scoop out and reserve about 300ml of the starchy pasta water. This is a crucial step! Then, drain the pasta in a colander.
- Sauté the Garlic: While the pasta is cooking, melt the butter in a large, deep frying pan over a medium-low heat. Add the minced garlic and cook gently for 1-2 minutes, stirring frequently, until it's fragrant and softened but has not taken on any colour. You don't want it to brown, as it will become bitter.
- Start the Sauce: Pour the double cream into the pan with the garlic butter. Stir to combine and bring the mixture to a very gentle simmer. Let it bubble softly for a minute to thicken slightly.
- Add the Cheese: Reduce the heat to its lowest setting. Add the freshly grated Parmesan cheese to the pan, a little at a time, whisking or stirring constantly until it has completely melted into a smooth sauce. Taking the pan off the heat entirely can help prevent the cheese from clumping.
- Season: Season the sauce with salt and freshly ground black pepper. Add the red pepper flakes now, if you're using them.
- Combine Pasta and Sauce: Add the drained pasta directly into the frying pan with the sauce. Use tongs to toss everything together thoroughly.
- Emulsify the Sauce: This is the most important part. Pour in about 120ml of the reserved pasta water and toss the pasta vigorously for a minute or two. What works best for me is to keep tossing until the sauce thickens, becomes glossy, and clings beautifully to every strand. If it looks too thick, add another splash of pasta water until you reach your desired consistency.
- Finish and Serve: Stir through the chopped fresh parsley. Serve immediately in warm bowls, with an extra grating of Parmesan cheese and a final crack of black pepper on top.
Notes
There you have it—a truly satisfying Garlic Parmesan Pasta Recipe that proves simple is often best. It’s a staple in my home, and I hope it becomes one in yours too. And if you have a sweet tooth after your meal, my Stuffed Cookies Recipe is the perfect follow-up. I’d love to hear how you get on with this recipe, so please feel free to leave a comment below and let me know if you made any of your own additions! From my kitchen to yours, happy cooking! – Marcus
