Creamy Garlic Pasta

Creamy garlic pasta is the kind of dish that makes you wonder why you ever ordered takeout. Six ingredients, ten minutes, and the result is a glossy, garlic-perfumed plate that punches well above its weight. The whole sauce comes together in the time it takes to boil pasta.

Slicing the garlic thin instead of mincing is the move that defines this dish. Slices toast slowly and evenly in the oil, picking up sweet roasted notes without burning. Minced garlic burns in seconds at the same heat. Eight cloves seems like a lot until you taste how mellow they go after a slow saute in olive oil.

Reducing the cream for just a moment before adding the pasta thickens it just enough to coat each strand without going gluey. Toss the hot pasta in straight from the pot. The residual starch helps the cream emulsify into a proper sauce instead of a thin coating.

Generous parmesan or romano at the end is what brings everything together. Don’t skimp on the cheese or the sauce will taste flat and one-note.

Pro Tips

• Slice the garlic with a knife, not a press. Pressed garlic burns instantly and turns acrid in hot oil.
• Pull the garlic from the heat the moment it’s pale gold. Brown garlic is bitter garlic.
• Reserve a quarter cup of pasta water before draining. A splash loosens the sauce if it gets too thick after tossing.
• Use freshly grated parmesan from a block, not pre-shredded. The pre-grated stuff has anti-caking agents that prevent proper melting.

Variations

• Add a pinch of red pepper flakes with the garlic for a spicy aglio olio cream version.
• Toss in a handful of baby spinach or peas with the hot pasta for color and vegetables.
• Top with crispy bacon or pancetta crumbles for a richer carbonara-style finish.