When dinner needs to be cozy and quick, this silky tagliatelle in a garlicky Parmesan cream hits the table in about 20 minutes. It’s the kind of midweek bowl that tastes restaurant-level but relies on fridge and pantry staples.
Why you’ll love this dish
- Weeknight-fast: 5 minutes of prep, ~20 minutes to the table.
- Comfort in a pan: A glossy, peppery garlic-cream sauce that clings to every strand.
- Flexible: Works with any long pasta and simple swaps (veg stock, lighter cream, add-ins).
“Absolutely delicious… very good. Maybe take away a bit of cream—other than that, amazing and I’ll definitely make it again.”
Step-by-step overview
- Boil pasta: Salted water; cook to just shy of al dente. Reserve some pasta water.
- Make garlic base: Butter + finely chopped garlic + black pepper until fragrant.
- Build the sauce: Stir in flour, whisk in stock, then cream and most of the Parmesan.
- Emulsify: Toss in pasta with a splash of its water until glossy.
- Finish: Season, top with parsley and remaining Parmesan, and serve hot.
What you’ll need
- 300 g tagliatelle (or any long pasta: fettuccine, spaghetti, linguine)
- 20 g salted butter
- 6 garlic cloves, finely chopped (fresh is best for sweetness)
- 2 tbsp plain (all-purpose) flour
- 150 ml chicken stock (or vegetable stock)
- 200 ml double cream (heavy cream; see variations for lighter swaps)
- 85 g Parmesan, finely grated
- 20 g flat-leaf parsley, roughly chopped
- Freshly ground black pepper + salt, to taste
Step-by-step instructions
- Cook pasta: Bring a large pot of well-salted water to a boil. Cook tagliatelle per package until just under al dente. Reserve 1–1½ cups (240–360 ml) pasta water; drain.
- Sauté garlic: While pasta cooks, melt butter in a large, wide pan over medium heat. Add garlic and ~25 twists of black pepper. Cook 4–5 min until lightly golden and fragrant (not brown).
- Roux: Sprinkle in flour and stir 1–2 min to a paste.
- Whisk in stock: Slowly add chicken stock, whisking smooth. Simmer 1–2 min to thicken.
- Cream & cheese: Pour in double cream and stir in most of the Parmesan. Simmer gently until melted and silky. Season with salt/pepper.
- Emulsify with pasta: Add pasta straight to the pan plus a good splash of pasta water. Toss vigorously, adding more water as needed until the sauce is thick, glossy, and coats the pasta.
- Finish & serve: Divide among 4 bowls. Top with parsley and remaining Parmesan.
Best ways to enjoy it
- With a lemony arugula salad and crusty bread.
- Add a squeeze of lemon and extra cracked black pepper at the table.
- Pair with roasted broccoli or asparagus for a greener plate.
Storage and reheating tips
- Fridge: Cool quickly; store airtight up to 3 days.
- Reheat: Gently in a pan over low heat with a splash of water or milk to loosen; stir until creamy again.
- Freezing: Not ideal (cream can split; pasta softens).
Helpful cooking tips
- Mind the garlic: Light golden = sweet and aromatic. Brown = bitter.
- Heat control: After adding cream/cheese, keep heat low to prevent splitting.
- Texture insurance: Pasta water’s starch is your gloss—add a little at a time.
- Grate fine: Finely grated Parmesan melts smoother and seasons more evenly.
- Salt smart: Parmesan and stock add salt—taste before adding more.
Creative twists
- Lighter version: Use single cream/half-and-half or 150 ml cream + 50 ml milk.
- Vegetarian: Use veg stock and a vegetarian hard cheese alternative.
- Mushroom & garlic: Sauté sliced mushrooms in the butter first; then proceed.
- Spinach & lemon: Fold in baby spinach with the pasta; finish with lemon zest.
- Chicken & peas: Stir in shredded rotisserie chicken and thawed peas at the end.
- Bacon/Pancetta: Crisp first, cook garlic in the rendered fat + butter for depth.
- Chili kick: Add red pepper flakes with the garlic.
Common questions
1) Can I skip the flour?
Yes. Thicken by simmering the cream a bit longer, and use pasta water to emulsify. Or swap flour for 1–1½ tsp cornstarch, whisked into the cold stock, then add.
2) What if my sauce looks lumpy after adding cream?
Keep heat low, whisk, and add pasta water when tossing—the starch helps smooth it out. Finely grated cheese also prevents clumps.
3) Which pasta shapes work?
Any long pasta (tagliatelle, fettuccine, linguine, spaghetti). Cook to al dente so it holds up in sauce.
4) Can I make it without chicken stock?
Yes—use vegetable stock or even water (season a touch more and rely on Parmesan).
5) How do I prevent curdling?
Avoid high heat after adding cream/cheese. Keep it to a gentle simmer and don’t boil once dairy is in.
Enjoy the glossiest, garlickiest 20-minute pasta in your rotation.
Print
Garlicky Parmesan Cream Tagliatelle
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A silky tagliatelle pasta dish in a delicious garlicky Parmesan cream sauce, ready in about 20 minutes.
Ingredients
- 300 g tagliatelle (or any long pasta)
- 20 g salted butter
- 6 garlic cloves, finely chopped
- 2 tbsp plain (all-purpose) flour
- 150 ml chicken stock (or vegetable stock)
- 200 ml double cream (heavy cream)
- 85 g Parmesan, finely grated
- 20 g flat-leaf parsley, roughly chopped
- Freshly ground black pepper + salt, to taste
Instructions
- Cook pasta: Bring a large pot of well-salted water to a boil. Cook tagliatelle per package until just under al dente. Reserve 1–1½ cups (240–360 ml) pasta water; drain.
- Sauté garlic: While pasta cooks, melt butter in a large, wide pan over medium heat. Add garlic and ~25 twists of black pepper. Cook 4–5 min until lightly golden and fragrant (not brown).
- Roux: Sprinkle in flour and stir 1–2 min to a paste.
- Whisk in stock: Slowly add chicken stock, whisking smooth. Simmer 1–2 min to thicken.
- Cream & cheese: Pour in double cream and stir in most of the Parmesan. Simmer gently until melted and silky. Season with salt/pepper.
- Emulsify with pasta: Add pasta straight to the pan plus a good splash of pasta water. Toss vigorously, adding more water as needed until the sauce is thick, glossy, and coats the pasta.
- Finish & serve: Divide among 4 bowls. Top with parsley and remaining Parmesan.
Notes
Great when paired with a lemony arugula salad and crusty bread. For a lighter version, try using single cream or half-and-half.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian