Easy Italian Pasta Recipe at Home -

Easy Italian Pasta Recipe at Home

This is a simple, creamy Italian pasta that’s ready in about 25 minutes. Cook the pasta until al dente, then toss it with a quick garlic butter cream sauce made from butter, garlic, heavy cream, and Parmesan.

One small thing that really matters here: save some pasta water. Adding a bit of it helps the sauce come together and coat the pasta properly instead of just sitting at the bottom of the pan. Season with salt and pepper, finish with fresh basil, and that’s it.

It’s rich and comforting, but much easier than it tastes. And chances are, you already have everything you need in your kitchen.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 3

Course: Main Course

Cuisine: Chinese, Italian

Calories: 450

Ingredients Method Video

Ingredients

250 g spaghetti or fettuccine dried pasta works perfectly
3 tablespoons unsalted butter
4 cloves garlic minced (don't use the jarred stuff if you can help it)
1 cup heavy cream full-fat, please—low-fat just doesn't work the same
½ cup freshly grated Parmesan cheese plus extra for serving
Salt to taste
Freshly ground black pepper
Fresh basil leaves for garnish
1 Optional: a pinch of red pepper flakes if you like a tiny kick

Method

Preparation

Start by bringing a large pot of salted water to a rolling boil. I mean really salt it—the water should taste like the sea. This is your only chance to season the pasta itself, so don't be shy.
While the water heats up, mince your garlic. I like mine pretty fine because I'm not a huge fan of biting into big chunks of garlic, but if you love garlic, go ahead and chop it a bit larger.
Grate your Parmesan fresh if possible. The pre-grated stuff from a can doesn't melt nearly as smoothly, and honestly, the flavor just isn't there. I learned this the hard way after a disappointing dinner a few years back.
Measure out your cream and have everything ready near the stove. This recipe moves pretty quickly once you start cooking, so you don't want to be scrambling for ingredients.

Serving Suggestions

Serve the pasta right away while it’s still hot. I usually twirl it into shallow bowls, then finish each one with extra Parmesan, a few turns of black pepper, and some torn basil on top. If you added red pepper flakes to the sauce, you can skip them here—or add more if you like a bit of heat.
A simple side salad with lemon vinaigrette helps balance the richness. Garlic bread works too, though at that point it’s carb-on-carb, which I’m not complaining about.
This pasta goes well with a crisp white wine like Pinot Grigio or Sauvignon Blanc. That said, I’ve had it plenty of times with just sparkling water and enjoyed it just as much.