Creamy Garlic Tagliatelle That Looks Like a Restaurant Dish in 20 Minutes
Twenty minutes, one pot, one skillet, and a dinner that looks like you fussed when you really didn't. The secret is microplaned garlic and a splash of pasta water.
Equipment
- Large Pot
- Microplane
- Large Skillet
- Tongs
- Chef's knife
Ingredients
- 6 oz dried tagliatelle (or fettuccine)
- 2 cloves large garlic
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan
- 2 tbsp unsalted butter
- 1/2 lemon
- to taste salt
- to taste flaky salt
- for garnish fresh parsley
Instructions
- Bring a large pot of generously salted water to a rolling boil. Cook the tagliatelle according to package directions until al dente.
- While the pasta cooks, peel the garlic and grate it on a microplane into a small pile.
- In a large, cold skillet, add the butter and the microplaned garlic. Turn the heat to medium-low. Let the butter melt and the garlic gently infuse for about 2 minutes. Do not let the garlic brown.
- Pour in the heavy cream, stir, and let it come to a gentle simmer. Let it cook for 2–3 minutes, just until it thickens slightly. Taste and add a pinch of salt.
- Before draining the pasta, scoop out 1 cup of the starchy pasta water. Set it aside.
- Use tongs to transfer the drained pasta directly into the skillet with the cream sauce. Add a splash of the reserved pasta water and toss vigorously. The sauce will go from thin to thick and glossy.
- Turn off the heat. Add the grated Parmesan and toss until it melts into the sauce. The residual heat is enough to melt it perfectly without turning it grainy.
- Squeeze the half lemon over the pasta. Toss again. Taste and adjust salt.
- Use tongs to create a neat nest of pasta in a wide, shallow bowl. Spoon a little extra sauce from the pan over the top.
- Sprinkle with fresh parsley and a generous pinch of flaky salt. Serve immediately.
Notes
Reserve more pasta water than you think you need. A dry sauce is a sad sauce.
Don't skip the lemon—it's the difference between good and great.
If your sauce breaks, take the pan off the heat and whisk in a tablespoon of cold butter.
Use tongs to serve for a neat nest.
Store the sauce in an airtight jar in the fridge for up to 5 days or freeze for 3 months.
To reheat, warm gently on the stove with a splash of milk or water.