5 Ingredient Garlic Parmesan Pasta
, 20 min, 4
A silky garlic and Parmesan sauce clings to pasta, emulsified with starchy pasta water for a restaurant-quality finish.
| prepBring a large pot of salted water to a boil | ||||||
| 225 g pasta (penne, spaghetti, fettuccine, or your choice) | Cook pasta al dente, reserve 1 cup water | Toss in pasta, coat evenly | Add more pasta water for desired consistency | Season with salt and black pepper, serve | ||
| 4 cloves garlic, minced | Melt butter, sauté garlic 1 min until fragrant | Pour in pasta water, stir | Reduce heat, stir in Parmesan until smooth | |||
| 60 g unsalted butter | ||||||
| 120 ml reserved pasta water (for sauce) | ||||||
| 100 g grated Parmesan cheese | ||||||
| 120 ml reserved pasta water (for consistency) | ||||||
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