Description
A rich and comforting Italian-American pasta dish featuring a silky garlic and parmesan sauce. This vegetarian-friendly recipe uses butter, flour, and heavy cream for a smooth, indulgent texture without alcohol or pork.
Ingredients
10 oz tagliatelle
2 tablespoons unsalted butter
6 cloves fresh garlic, minced
1 tablespoon all-purpose flour
1/2 cup low-sodium chicken broth
1 cup heavy cream
1/2 teaspoon salt
1/2 cup finely grated parmesan cheese
2 tablespoons finely chopped parsley
Instructions
Bring a large pot of salted water to a rolling boil
Add 10 oz tagliatelle and cook as per package instructions until al dente
Melt 2 tbsp butter in a large skillet over medium heat
Add minced garlic and sauté 1-2 minutes until fragrant
Stir in flour to create a roux, cooking 1 minute
Gradually whisk in 1/2 cup chicken broth, ensuring smooth incorporation
Increase heat to medium-high and add 1 cup heavy cream, stirring constantly
Season with salt, adjusting based on broth’s sodium content
Cook until sauce thickens slightly
Remove from heat and stir in 1/2 cup grated parmesan until well combined
Toss cooked pasta with garlic parmesan sauce
Garnish with chopped parsley before serving
Notes
For a lighter version, substitute half-and-half for heavy cream
Freshly grated parmesan melts more evenly than pre-grated
Adjust garlic quantity if using store-bought butter with salt
- Prep Time: 10
- Cook Time: 15
- Category: Pasta Recipes
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 2.5 oz of pasta with sauce)
- Calories: 700
- Sodium: 300mg
- Fat: 40g
- Saturated Fat: 25g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 190mg