Ingredients
Main Ingredients
- 8 oz pasta (spaghetti, linguine, or penne)
- 1 tablespoon butter or olive oil
- 4 cloves garlic, minced
- 2 cups whole milk (or any milk you prefer)
- 1 cup water (or as needed to just cover the pasta)
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
Optional Ingredients
- 2 tablespoons cream cheese or sour cream (for extra creaminess)
- Chopped parsley or basil (for garnish)
Instructions
- Sauté Garlic: In a large pot or deep skillet, melt the butter or heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, stirring frequently to prevent burning.
- Add Pasta & Liquid: Pour in the dry pasta, whole milk, and enough water to just cover the pasta. Stir to combine and bring the mixture to a gentle boil.
- Cook the Pasta: Lower the heat to a simmer and cook uncovered for 8–10 minutes, stirring frequently. Cook until the pasta is al dente and most of the liquid has reduced to create a creamy sauce.
- Stir in Cheese & Seasoning: Add the freshly grated Parmesan cheese, salt, black pepper, and Italian seasoning. Stir well until the cheese melts and the sauce thickens. For an even creamier texture, stir in cream cheese or sour cream at this stage.
- Serve: Garnish with chopped parsley or basil and serve immediately while hot for the best flavor and texture.
Notes
- Use any pasta shape you like, but adjust cooking time slightly if using shapes other than spaghetti or penne.
- Whole milk gives the creamiest results, but you can substitute with 2% or plant-based milk.
- If the sauce is too thick, add a splash of water or milk to loosen it.
- For added protein, consider stirring in cooked chicken or sautéed mushrooms.
- Leftovers can be refrigerated up to 3 days and reheated gently with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
