One-Pot Garlic Parmesan Pasta
A creamy and rich pasta dish combining garlic and parmesan, all cooked in one pot for minimal cleanup and maximum flavor.
Ingredients
Pasta and Base Ingredients
- 12 ounces fettuccine pasta
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese Use freshly grated for best results.
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cups milk
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Cooking
- In a large pot, melt butter over medium heat and sauté garlic for 1 minute until fragrant.
- Add milk and cream, then stir in the uncooked fettuccine.
- Season with salt and pepper, then bring to a boil.
- Reduce to a simmer and cook uncovered, stirring often, for 12–15 minutes until pasta is tender and sauce is thickened.
- Stir in grated parmesan until fully melted and combined.
- Garnish with chopped parsley and extra black pepper. Serve hot.
Notes
Pairs beautifully with a light green salad and crusty bread. For extra protein, consider grilled chicken or sautéed shrimp. Store in the fridge for up to 3 days. Freeze for up to 2 months, but texture may change.