Description
A rich and creamy garlic Parmesan pasta made with tender bowtie noodles and a velvety homemade sauce. Perfect for weeknight dinners or elegant entertaining.
Ingredients
12 ounces (340 g) bowtie pasta
4 tablespoons (56 g) unsalted butter
1 tablespoon (15 ml) olive oil
6 cloves garlic, minced
1 cup (240 ml) heavy cream
1 cup (100 g) freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
2 tablespoons (30 g) chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add 12 ounces (340 g) bowtie pasta and cook until al dente. Reserve ½ cup (120 ml) pasta water, then drain.
In a large skillet over medium heat, melt 4 tablespoons (56 g) unsalted butter with 1 tablespoon (15 ml) olive oil.
Add 6 cloves minced garlic and sauté for 1–2 minutes until fragrant.
Pour in 1 cup (240 ml) heavy cream and simmer for 3–5 minutes.
Reduce heat to low and gradually stir in 1 cup (100 g) freshly grated Parmesan cheese until melted and smooth.
Season with ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes if desired.
Add cooked pasta to the skillet and toss to coat. Add reserved pasta water as needed to loosen the sauce.
Garnish with 2 tablespoons (30 g) chopped fresh parsley and serve immediately.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Add reserved pasta water gradually to adjust sauce consistency.
For extra richness, sprinkle additional Parmesan before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes