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