Creamy Garlic Pasta
This pasta gets body from starch rather than a heavy flour sauce. The noodles simmer in broth and milk with gently cooked garlic, then parmesan and butter finish the sauce after the heat is off.
Keep the simmer gentle and stir often because milk can catch on the bottom. The sauce should look loose when the pasta is barely tender; it tightens quickly during the final rest.
The method behind the meal
Why this recipe works
- •Cook garlic gently without browning it.
- •Grate parmesan very finely.
- •Keep warm milk nearby because the sauce thickens as it stands.
Recipe
Creamy Garlic Pasta
Silky garlic parmesan pasta made from pantry staples in one pot, with safeguards against a grainy sauce.
Prep5m
Cook20m
Total25m
Serves4
Ingredients
Instructions
- 1Melt 1 tablespoon butter in a wide pot over medium-low. Cook garlic for 45 seconds without browning.
- 2Add broth and milk and bring to a gentle simmer.
- 3Add linguine and cook 11–13 minutes, turning often, until barely tender.
- 4Remove from heat. Stir in remaining butter, parmesan, and lemon juice until glossy.
- 5Season, loosen with warm milk if needed, and rest 2 minutes before serving.
Nutrition (per serving, estimated)
512 kcal calories20 g protein69 g carbs18 g fat
