Creamy Garlic Herb Pasta: A Restaurant-Style Dish in 20 Minutes
Silky, aromatic, and loaded with fresh garden herbs. Here is the definitive guide to restaurant-grade pasta without heavy processed cream.
The Art of the Emulsified Pasta Sauce
Italian chefs rarely use heavy industrial creams to make creamy pasta. Instead, the magic happens when starchy pasta cooking water emulsifies with quality olive oil, garlic, and freshly grated aged cheese.
Ingredients You’ll Need
- 350g Artisanal bronze-cut Fettuccine or Rigatoni
- 6 Cloves fresh garlic, finely sliced into paper-thin slivers
- 1/4 Cup Extra Virgin Olive Oil
- 1 Cup Fresh Italian basil and flat-leaf parsley, finely chopped
- 1/2 Cup Freshly grated Parmigiano-Reggiano
- Freshly ground black peppercorns and sea salt
Step-by-Step Technique
Boil pasta in well-salted water until 1 minute before al dente. In a large pan, gently sizzle sliced garlic in olive oil over low heat until golden. Add 1/2 cup of starchy pasta water to halt cooking. Transfer pasta into the pan, toss vigorously with cheese and fresh herbs until a glistening, velvety glaze coats every strand.
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