Creamy garlic pasta
This recipe for creamy tagliatelle serves as a satisfying midweek supper. Use any long pasta you have in the cupboard; any will do.
Ingredients for creamy garlic pasta:
- 300g of tagliatelle (you may use any long pasta)
- Twenty grams of salted butter
- Six cloves of finely chopped garlic
- Two tablespoons of ordinary flour
- 150 milliliters of chicken stock
- 200 ml of double cream
- 85g of grated Parmesan
- 20g of coarsely chopped flat-leaf parsley.
How to cook creamy garlic pasta
- Cook the pasta according to the directions on the package. In the meantime, melt the butter in your biggest skillet. Add the garlic and 25 turns of black pepper mill after it begins to foam. Simmer the garlic for 4–5 minutes, or until it is fragrant and light golden.
- Blend the flour until a paste is formed. After stirring for one to two minutes, gradually whisk in the chicken stock to create a smooth sauce. After adding the double cream, grate in the majority of the parmesan. Once everything has melted and blended, adjust the seasoning to your liking.
- Pour the pasta directly into the sauce, adding a generous amount of the cooking water as well. Blend well, adding a small amount of additional pasta water as needed, until a thick, glossy sauce forms.
- Separate into four bowls and serve topped with the chopped parsley and remaining parmesan.