Why you’ll love this: This is the kind of pasta that tastes like a warm hug. Garlicky, creamy, butter-soft — and it comes together while your water’s still boiling. No fancy ingredients, no fuss, just comfort on a plate.
Ingredients: 400g pasta, 6 cloves garlic minced, 200ml heavy cream, 4 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, handful of fresh parsley chopped, Parmesan cheese to finish.
Instructions: Boil your pasta water — it should taste like the sea. Add your pasta and cook until soft. Drain it but keep a cup of the pasta water. In a large pan, melt your butter over medium heat. Add your minced garlic and stir gently for about a minute until it smells incredible. Don’t let it brown. Slowly pour your cream into the garlic butter, stirring as you go. Let it warm through for a minute. Toss your drained pasta straight into this creamy garlic mixture. Stir gently so every strand gets coated. If it feels too thick, add a splash of pasta water. Add salt and pepper and taste. Top with fresh parsley and Parmesan, and serve while it’s warm.
Tips: Don’t skip saving the pasta water. Fresh garlic makes all the difference. This pasta is best eaten right away.
FAQs: Can I use milk instead of cream? You can, but it won’t be quite as creamy. Can I make this ahead? It’s best fresh, but reheat gently over low heat with a splash of milk. What if I don’t have fresh parsley? Skip it — the pasta is delicious on its own.
…with love, Aiko