Creamy Parmesan Pasta

Some dinners feel like they take care of you. This one does. A pot of creamy Parmesan pasta that comes together in minutes but tastes like you put thought into it — the kind of meal that makes a long day feel softer at the edges. It’s the bowl you set down and exhale over, warm and silky with just enough garlic to make the kitchen smell inviting.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Cuisine: Italian

Ingredients Method Notes

Ingredients

8 oz pasta (short or long)
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream (or half-and-half for lighter)
1/2-3/4 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Optional: pinch of red pepper flakes, chopped parsley, or lemon zest

Method

Boil pasta in salted water until al dente; reserve 1 cup cooking water and drain.
Return the pot to medium-low heat. Melt butter and cook garlic for 20–30 seconds until fragrant.
Pour in cream and bring to a gentle simmer. Lower the heat and whisk in Parmesan a little at a time until smooth.
Add the pasta back to the pot and toss, loosening with splashes of pasta water until the sauce is silky and coats every noodle.
Season with salt and pepper.
Finish with a pinch of red pepper flakes, parsley, or lemon if you like.

Notes

This is comfort without drama. If you want more, add sautéed mushrooms, peas, or spinach right at the end. Fold in rotisserie chicken for protein or crisp bacon for contrast. Sometimes I squeeze in a little lemon to brighten the richness. None of it is required — the base is good all on its own. Dinner, done: creamy, kind, and exactly what you needed after the kind of day that asks for a big bowl of something warm.