This creamy garlic pasta recipe is an ideal option for busy weeknights when you want something flavourful without spending hours in the kitchen.
With only five minutes of prep and 20 minutes of cooking, you can whip up a hearty dish that serves four, even when you don’t have much time or don’t fancy cooking.
Plus, the combination of rich cream, savoury garlic, and a sprinkle of parmesan will leave everyone asking for seconds.
Whether you’re cooking for the family or hosting friends, this recipe from BBC Good Food is sure to impress.
It’s recommended to use tagliatelle or any long pasta of your preference for best results.
Ingredients
300g tagliatelle
20g salted butter
Six garlic cloves, finely chopped
Two tbsp plain flour
150ml chicken stock
200ml double cream
85g parmesan, grated
20g flat-leaf parsley, roughly chopped
Instructions
Start by cooking the pasta according to the package instructions. While it cooks, melt the butter in your largest frying pan. Once the butter is foaming, add minced garlic and about 25 twists of freshly ground black pepper. Sauté for four to five minutes until the garlic turns light golden and fragrant.
Next, add the flour to the pan to create a paste. Stir for one to two minutes, then gradually whisk in the chicken stock until the mixture is smooth. Pour in the double cream and add most of the parmesan cheese. Stir until everything is melted and well combined, then season to your liking.
Transfer the cooked pasta directly into the sauce, along with a splash of the reserved cooking water. Mix thoroughly, adding a bit more pasta water if needed, until you achieve a thick and glossy sauce.
Finally, divide the pasta among four bowls and garnish with chopped parsley and the remaining parmesan. Serve immediately and enjoy!
