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Garlic Parmesan Pasta

Creamy garlic parmesan pasta with crispy breadcrumbs and fresh parsley garnish.
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This Garlic Parmesan Pasta is a restaurant-quality comfort food made easy. A silky, emulsified sauce made with garlic, cream, and fresh Parmesan clings to al dente pasta, all topped with an irresistible crispy breadcrumb crunch. It comes together in just 25 minutes for a special weeknight meal.

Ingredients

Scale
  • 1 pound (16 oz) pasta, such as fettuccine, linguine, or spaghetti
  • 4 tablespoons unsalted butter
  • 6-8 large garlic cloves, minced (about 2 tablespoons)
  • 1 cup heavy cream or half-and-half
  • 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh parsley, chopped
  • For the Crispy Breadcrumb Topping:
  • 2 tablespoons butter or olive oil
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon fresh parsley, minced

Instructions

  1. Cook the pasta in a large pot of well-salted boiling water according to package directions for al dente. Just before draining, carefully scoop out and reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, make the crispy topping. Heat 2 tablespoons of butter or oil in a medium skillet over medium heat. Add the panko breadcrumbs and cook, stirring frequently, for 3-4 minutes until golden brown and crispy. Remove from heat and stir in the 2 tablespoons of Parmesan and minced parsley. Transfer to a bowl.
  3. In the same large pot used for the pasta, melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook for 60-90 seconds until fragrant but not browned.
  4. Pour in the heavy cream, salt, black pepper, and red pepper flakes if using. Bring the mixture to a gentle simmer.
  5. Reduce the heat to low. Gradually whisk in the 1 1/2 cups of grated Parmesan cheese until fully melted and smooth.
  6. Whisking constantly, add the reserved pasta water a little at a time (about 1/4 cup increments) until the sauce is silky, glossy, and coats the back of a spoon. You may not need all the water.
  7. Add the drained pasta back to the pot with the sauce. Use tongs to toss until every strand is thoroughly coated. If the sauce is too thick, add another splash of pasta water. Turn off the heat and stir in the 1/4 cup of chopped parsley.
  8. Serve immediately, topped generously with the crispy Parmesan breadcrumbs and extra grated cheese on the side.

Notes

The key to a smooth, non-greasy sauce is using freshly grated Parmesan (not pre-grated) and the reserved starchy pasta water. Do not add the cheese to a boiling sauce; keep the heat on low. For a lighter version, use half-and-half and whole wheat pasta. Add protein like shrimp or chicken for a heartier meal.

Nutrition

Find it online: https://www.stacksipsnack.com/garlic-parmesan-pasta/