Description
This Creamier Than Spaghetti recipe delivers rich, velvety pasta coated in a luscious garlic and parmesan cream sauce. It’s quick enough for weeknights, elegant enough for dinner parties, and comforting enough to become a new classic in your rotation.
Ingredients
8 oz spaghetti
2 tbsp unsalted butter
1 cup heavy cream
3⁄4 cup freshly grated parmesan cheese
3 cloves garlic, minced
1⁄4 tsp red pepper flakes
1⁄2 tsp salt
1⁄2 tsp black pepper
2 tbsp fresh parsley, chopped
1 cup reserved pasta water (as needed)
Instructions
1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet over medium heat, melt the butter. Add garlic and sauté for 1-2 minutes until fragrant.
3. Slowly pour in heavy cream, stirring constantly. Simmer for 5 minutes to let it slightly reduce.
4. Add parmesan cheese and stir until fully melted and the sauce thickens.
5. Toss in the cooked spaghetti and combine well. Gradually add pasta water to loosen and emulsify the sauce.
6. Season with salt, black pepper, and red pepper flakes. Finish with chopped parsley and extra parmesan if desired.
Notes
For the smoothest sauce, shred parmesan fresh from the block—pre-grated varieties often include anti-caking agents that won’t melt cleanly.
Keep the heat low once the cheese is added to prevent clumping or curdling.
Reserve pasta water is key—use it to adjust consistency and help the sauce cling to the noodles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 2g
- Sodium: 490mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
Keywords: creamy pasta, easy spaghetti, parmesan sauce