Nothing beats a bowl of silky pasta cloaked in a velvety garlic cream sauce. This Creamy Garlic Tagliatelle Pasta is the kind of weeknight dinner that feels special without demanding much of your time. It’s rich, cozy, and full of flavor, yet uses just a handful of pantry staples.
Think tender ribbons of tagliatelle, butter, fresh garlic, and a splash of cream coming together in one pan. Make it for a date night at home or a quick family meal either way, it’s a guaranteed crowd-pleaser.
Why This Recipe Works
this recipe balances richness with brightness, so every bite feels satisfying instead of heavy. The pasta water’s starch blends with cream and butter to create a silky sauce that clings to each strand.
Fresh garlic is cooked gently to keep it sweet and fragrant, not harsh or bitter. A touch of lemon and grated Parmesan adds acidity and umami, rounding out the flavors beautifully. It’s simple technique, big payoff.
Ingredients
- 12 oz (340 g) tagliatelle (fresh or dried)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5–6 cloves garlic, finely minced
- 1 cup heavy cream (or double cream)
- 1/2 cup finely grated Parmesan (plus extra for serving)
- 1/2 cup reserved pasta water (use as needed)
- 1 teaspoon lemon zest and 1–2 teaspoons lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped, for garnish
Step-by-Step Instructions
- Boil the pasta: Bring a large pot of well-salted water to a boil.Cook tagliatelle until just shy of al dente, according to package directions. Scoop out at least 1 cup of pasta water before draining.
- Start the base: While the pasta cooks, warm a large skillet over medium heat. Add butter and olive oil.Once the butter melts and foams, add the minced garlic.
- Sweat the garlic gently: Cook the garlic for 60–90 seconds, stirring often. You want it fragrant and pale blonde. If it starts to brown, lower the heat immediately.
- Add cream: Pour in the heavy cream and stir.Let it simmer gently for 2–3 minutes. The sauce should thicken slightly without boiling hard.
- Season the sauce: Add red pepper flakes (if using), a pinch of salt, and a few grinds of black pepper. Stir in the lemon zest.
- Combine pasta and sauce: Add the drained tagliatelle directly to the skillet.Toss to coat, adding a splash of reserved pasta water to loosen the sauce if it’s too thick.
- Finish with cheese: Sprinkle in the Parmesan and toss until melted and glossy. Adjust with more pasta water as needed for a silky consistency.
- Brighten it up: Add lemon juice, starting with 1 teaspoon and adding more to taste. Check seasoning and adjust salt and pepper.
- Serve: Plate immediately.Top with extra Parmesan and chopped parsley or chives. Serve hot.
Keeping It Fresh
Cream sauces are at their best right off the stove, but leftovers can still shine. Store in an airtight container in the fridge for up to 3 days.
Add a splash of water, milk, or cream when reheating to loosen the sauce and revive its silkiness. Reheat gently over low heat on the stove, stirring often, or in short microwave bursts. Avoid boiling the sauce again, as it can split and turn grainy.
Why This is Good for You
Balance matters, even in a creamy dish.
Garlic brings antioxidants and a savory punch, so you need less salt overall. Lemon zest and juice add brightness without extra fat, and fresh herbs bring freshness and micronutrients. Pair this pasta with a big green salad or steamed broccoli and you’ve got a complete, comforting meal.
It’s a great example of how a little richness can go a long way when the flavors are well-balanced.
What Not to Do
- Don’t brown the garlic. Burnt garlic turns bitter and can overpower the sauce. Keep the heat moderate and watch closely.
- Don’t skip salting the pasta water. This is your chance to season the pasta from within. The sauce will taste flat if the pasta is bland.
- Don’t add cheese over high heat. Parmesan can clump or turn stringy.Lower the heat and toss gently.
- Don’t thin the sauce with plain water at the end. Use reserved pasta water—it’s starchy and helps the sauce cling.
- Don’t overcook the pasta. Slightly under al dente is perfect before finishing in the sauce.
Recipe Variations
- Mushroom and Thyme: Sauté sliced cremini or shiitake mushrooms in butter until golden. Add thyme leaves, then proceed with garlic and cream.
- Lemon Pepper Shrimp: Sear shrimp in olive oil with cracked black pepper and lemon zest. Toss into the finished pasta for protein and a seafood twist.
- Spinach and Peas: Wilt a few handfuls of baby spinach in the sauce and stir in a cup of thawed peas.Fresh, sweet, and colorful.
- Roasted Garlic Upgrade: Replace fresh garlic with roasted garlic for deeper sweetness. Mash 4–6 cloves into the cream for a mellow, luxurious flavor.
- Lighten It Up: Use half-and-half instead of heavy cream and finish with a touch more Parmesan for body. Keep the heat gentle to avoid curdling.
- Gluten-Free: Swap in gluten-free tagliatelle and ensure your Parmesan is labeled gluten-free.Keep an eye on cook time, as GF pasta can soften quickly.
- Herb Lovers: Stir in torn basil, tarragon, or dill at the end for a fresh, aromatic finish.
FAQ
Can I use a different pasta shape?
Yes. Fettuccine, pappardelle, or even spaghetti work well. Choose a long, flat noodle for the best sauce cling.
What if I don’t have heavy cream?
You can use half-and-half, though the sauce will be lighter.
Simmer gently and add a bit more Parmesan for thickness.
How do I prevent the sauce from splitting?
Keep the heat moderate, avoid boiling once the cream is in, and add cheese off the heat or on very low. If it looks too thick, whisk in warm pasta water gradually.
Can I make it ahead?
You can prep components (mince garlic, grate cheese, chop herbs) ahead. Cook the pasta and finish the sauce right before serving for the best texture.
Is there a dairy-free option?
Use a rich, unsweetened oat or cashew cream and a dairy-free Parmesan-style cheese.
Add nutritional yeast for extra savory depth.
How much salt should I put in the pasta water?
Aim for water that tastes like the sea—about 1–1.5 tablespoons of kosher salt per pound of pasta. This seasons the pasta properly without making it too salty.
Can I add chicken?
Absolutely. Slice cooked chicken breast or thigh and fold it into the sauce at the end.
Season it well and keep it juicy to match the sauce’s richness.
What can I serve on the side?
A crisp salad with a lemony vinaigrette, roasted broccoli, or garlicky green beans complements the creamy pasta nicely.
How do I reheat leftovers without drying them out?
Add a splash of water or milk and warm gently on the stove, stirring often. Finish with a little extra Parmesan and a grind of pepper.
Can I add wine to the sauce?
Yes. After sautéing the garlic, add 1/4 cup dry white wine and simmer until mostly reduced before adding the cream.
It adds brightness and depth.
In Conclusion
Creamy Garlic Tagliatelle Pasta is proof that a few good ingredients can make a memorable meal. With silky sauce, gentle garlic, and a pop of lemon, it hits all the right notes. Keep it classic or dress it up with veggies, shrimp, or chicken.
When you want comfort in under 30 minutes, this is the recipe to keep in your back pocket. Enjoy every twirl.
Ingredients
Instructions
- Boil the pasta: Bring a large pot of well-salted water to a boil. Cook tagliatelle until just shy of al dente, according to package directions. Scoop out at least 1 cup of pasta water before draining.
- Start the base: While the pasta cooks, warm a large skillet over medium heat. Add butter and olive oil. Once the butter melts and foams, add the minced garlic.
- Sweat the garlic gently: Cook the garlic for 60–90 seconds, stirring often. You want it fragrant and pale blonde. If it starts to brown, lower the heat immediately.
- Add cream: Pour in the heavy cream and stir. Let it simmer gently for 2–3 minutes. The sauce should thicken slightly without boiling hard.
- Season the sauce: Add red pepper flakes (if using), a pinch of salt, and a few grinds of black pepper. Stir in the lemon zest.
- Combine pasta and sauce: Add the drained tagliatelle directly to the skillet. Toss to coat, adding a splash of reserved pasta water to loosen the sauce if it’s too thick.
- Finish with cheese: Sprinkle in the Parmesan and toss until melted and glossy. Adjust with more pasta water as needed for a silky consistency.
- Brighten it up: Add lemon juice, starting with 1 teaspoon and adding more to taste. Check seasoning and adjust salt and pepper.
- Serve: Plate immediately. Top with extra Parmesan and chopped parsley or chives. Serve hot.
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