Creamy Garlic Parmesan Penne Pasta

Ingredients

Penne:

400 g penne pasta

1 tsp salt, for boiling water

1/2 cup reserved pasta cooking water

Garlic Parmesan sauce:

3 tbsp unsalted butter

5 garlic cloves, finely minced

1 tbsp olive oil

1 cup heavy cream

1/2 cup whole milk

1 cup freshly grated Parmesan cheese

1/4 cup cream cheese, softened

1/2 tsp Italian seasoning

1/2 tsp garlic powder

1/4 tsp dried oregano

1/2 tsp salt, or to taste

1/2 tsp freshly ground black pepper

Cheesy topping:

1/4 cup freshly grated Parmesan cheese

1 tbsp melted butter

1/4 tsp freshly ground black pepper

To serve:

2 tbsp fresh parsley, finely chopped

1/2 tsp dried Italian herbs

1/4 tsp red chili flakes (optional)

Method

1. Cook the penne in salted water until just al dente. Reserve 1/2 cup of the cooking water, then drain.

2. Melt the butter with the olive oil in a large pan over medium heat. Cook the garlic for 1 minute until fragrant, without browning it.

3. Pour in the cream and milk and simmer gently for 3 to 4 minutes.

4. Stir in the cream cheese, Parmesan, Italian seasoning, garlic powder, oregano, salt and pepper until the sauce is smooth.

5. Add the penne and toss, loosening the sauce with splashes of reserved pasta water until it coats the pasta silkily.

6. Top with extra Parmesan, melted butter and black pepper.

7. Serve garnished with parsley, Italian herbs and chili flakes if using.

Cooking tips

Freshly grated Parmesan melts far smoother than pre-shredded cheese.

Do not brown the garlic; burnt garlic turns the whole sauce bitter.

Reserved pasta water is the best tool for fixing a sauce that is too thick.

Frequently asked questions