Creamy Garlic Parmesan One-Pan Pasta (The Viral 20-Minute Italian Recipe)
- Cook Time: 15 minutes
What you need
- 12 oz (340 g) fettuccine or spaghetti
- 6 cloves garlic, thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp red pepper flakes (optional, for a little heat)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan, plus more to serve
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Recipe Steps
- Heat the olive oil and butter in a large deep skillet over medium heat. Add the sliced garlic (and red pepper flakes, if using) and cook for 1-2 minutes, stirring, until pale golden and fragrant — don’t let it brown.
- Pour in the broth and heavy cream and bring to a gentle simmer. Add the uncooked pasta, pressing it down so it’s fully submerged.
- Cover and cook for 10-12 minutes, stirring every few minutes, until al dente and most of the liquid has become a silky sauce.
- Take the pan off the heat. Stir in the Parmesan a handful at a time until melted and creamy. Season with salt and black pepper.
- Shower with parsley and extra Parmesan. Serve straight from the pan while hot.
Tips & Variations
- Grate your Parmesan fresh — pre-shredded bags contain anti-caking starch that turns the sauce grainy instead of silky.
- Keep the garlic pale gold, never brown. Burnt garlic turns bitter and will ruin the whole pan.
- If the sauce thickens too much as it sits, loosen it with a splash of hot broth before serving.
- Easy twists: wilt in a big handful of baby spinach at the end, toss in sun-dried tomatoes, or top with sliced grilled chicken for extra protein.
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Creamy Garlic Parmesan One-Pan Pasta (The Viral 20-Minute Italian Recipe)
4
servings5
minutes15
minutes20
minutesOne-pan Italian pasta in a silky garlic-parmesan cream sauce — 10 ingredients, no draining, ready in 20 minutes.
Ingredients
12 oz (340 g) fettuccine or spaghetti
6 cloves garlic, thinly sliced
2 tbsp olive oil
2 tbsp unsalted butter
1 tsp red pepper flakes (optional, for a little heat)
3 cups chicken or vegetable broth
1 cup heavy cream
1 1/2 cups freshly grated Parmesan, plus more to serve
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
Directions
- Heat the olive oil and butter in a large deep skillet over medium heat. Add the sliced garlic (and red pepper flakes, if using) and cook for 1-2 minutes, stirring, until pale golden and fragrant — don't let it brown.
- Pour in the broth and heavy cream and bring to a gentle simmer. Add the uncooked pasta, pressing it down so it's fully submerged.
- Cover and cook for 10-12 minutes, stirring every few minutes, until al dente and most of the liquid has become a silky sauce.
- Take the pan off the heat. Stir in the Parmesan a handful at a time until melted and creamy. Season with salt and black pepper.
- Shower with parsley and extra Parmesan. Serve straight from the pan while hot.
This is the pasta that broke the internet: an entire pot of silky, garlicky, parmesan-coated fettuccine made in ONE pan with no draining and almost no cleanup. The trick is embarrassingly simple — the pasta cooks directly in a bath of garlicky broth and cream, so its starch melts straight into the sauce and makes it glossy without any flour or roux. Twenty minutes, ten ingredients, and a pan that tastes like a Roman trattoria. If you need one dinner recipe on repeat this month, make it this one.
Ready in 20 minutes · Serves 4 · One pan, zero fuss