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Creamy Garlic Parmesan Tagliatelle in 20 Minutes

Prep 10 min Cook 15 min Difficulty 2/5

Creamy Italian-American garlic parmesan tagliatelle with a silky sauce and simple ingredients.

Why this recipe works

This creamy garlic parmesan tagliatelle is a quick, cozy pasta dish designed for weeknights. It suits beginners and anyone who wants a comforting, cheesy sauce without fuss.

Search intent: How to make creamy garlic parmesan tagliatelle
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  • pasta with parsley

Key takeaways

1. Use reserved pasta water to adjust sauce consistency.
2. Finish with fresh parsley for brightness.
3. Whisk in Parmesan gradually to keep the sauce smooth.

Recipe guide

This creamy garlic parmesan tagliatelle is a quick, cozy pasta dish designed for weeknights. It suits beginners and anyone who wants a comforting, cheesy sauce without fuss.

A cozy, budget-friendly pasta that comes together fast.

  • 1. Use reserved pasta water to adjust sauce consistency.
  • 2. Finish with fresh parsley for brightness.
  • 3. Whisk in Parmesan gradually to keep the sauce smooth.

Ingredients at a glance

Tagliatelle, butter, olive oil, garlic, heavy cream, Parmesan, pasta water, salt, pepper, parsley, optional lemon zest.

Technique tips

Cook pasta al dente. Temper the sauce with hot pasta water to reach silky texture. Whisk Parmesan gradually to avoid clumps. Finish with parsley off heat for color and aroma.

Serving idea

Top with extra Parmesan and parsley. Serve immediately for best texture and flavor.

Ingredients

  • 200 g tagliatelle
  • 2 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 3 clove garlic, minced
  • 200 ml heavy cream
  • 60 g grated Parmesan cheese
  • 120 ml reserved pasta water
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon zest (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook tagliatelle until al dente, reserving 120 ml pasta water before draining.
  2. Melt butter with olive oil in a large skillet over medium heat.
  3. Add minced garlic and cook until fragrant, about 30–45 seconds, stirring constantly to avoid browning.
  4. Pour in heavy cream and bring to a gentle simmer, stirring to combine with garlic and butter.
  5. Gradually whisk in grated Parmesan until melted and smooth.
  6. Slowly add reserved pasta water a little at a time to reach a silky, creamy consistency.
  7. Season sauce with kosher salt, black pepper, and lemon zest if using; taste and adjust seasoning.
  8. Add drained tagliatelle to the skillet and toss thoroughly to coat in the sauce, warming for 1–2 minutes.
  9. Stir in chopped parsley and remove from heat.
  10. Serve immediately, topping with extra Parmesan and parsley if desired.

FAQs

Can I use a substitute for heavy cream? Yes, you can use half-and-half or a light cream, or a dairy-free alternative like cashew cream, but the sauce will be thinner.
How do I prevent the Parmesan from clumping? Add grated Parmesan slowly while tempering on low heat and whisk continuously.
Can I make this ahead? Sauce is best fresh. Reheat gently with a splash of pasta water to loosen if needed.