Description
A silky, garlicky one-pot pasta that comes together in under 30 minutes, with tender spaghetti enveloped in a creamy Parmesan sauce, brightened with fresh parsley. Trust me, you are going to love this comforting weeknight classic.
Ingredients
- Spaghetti, 12 ounces
- Garlic cloves, 6 thinly sliced
- Olive oil, 2 tablespoons
- Vegetable or chicken broth, 4 cups
- Whole milk, 1 1/2 cups
- Parmesan cheese, 1 cup freshly grated
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon freshly cracked
- Fresh parsley, 2 tablespoons chopped
Instructions
- Place a large pot over medium heat and add the olive oil.
- Add the thinly sliced garlic to the warm oil and cook gently until fragrant and lightly golden, about 1 to 2 minutes.
- Pour in the broth and whole milk, stir to combine, then add the spaghetti, pressing it down so the strands are mostly submerged.
- Season with the salt and freshly cracked black pepper, stirring to distribute seasonings evenly.
- Bring to a gentle simmer and cook uncovered, stirring frequently, until the pasta is al dente and the liquid has reduced into a creamy sauce, about 12 to 14 minutes.
- Remove from heat and stir in the freshly grated Parmesan until melted and glossy, adjusting sauce consistency with extra broth or milk if needed.
- Finish with chopped fresh parsley, plate, and serve immediately.
Notes
- Use freshly grated Parmesan for the creamiest texture and best melt.
- Reserve a little extra broth in case the sauce reduces too quickly while cooking.
- Reheat leftovers gently on the stove with a splash of broth or milk to restore creaminess.
Nutrition
- Serving Size: 1 of 4 servings (about 1 bowl)
- Calories: 420
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 35 mg