Creamy Garlic Cheesy Pasta

Ingredients

• 500 grams Pasta (shells or your choice) (1.1 pounds; any short or long pasta works)
• 2 teaspoons Sea salt flakes (1 tsp for pasta water, 1 tsp for sauce (adjust to taste))
• 6 cloves Fresh garlic (Peeled and finely grated or minced)
• 60 grams Grana Padano or Parmigiano-Reggiano cheese (2.1 ounces, freshly grated, plus extra for serving)
• 5 grams Flat-leaf parsley (0.2 ounces, roughly chopped, optional; or substitute basil)
• 14 grams Unsalted butter (1 tablespoon)
• 5 milliliters Olive oil (1 teaspoon, plus extra for drizzling at the end)
• 80 milliliters Chicken or vegetable stock (1/3 cup)
• 400 milliliters Heavy cream (thickened cream) (13.5 fl oz)
• 30 cracks Black pepper (10 cracks for sauce, 20 more for finishing (adjust to taste))
• 120 grams Baby spinach (4.2 ounces, washed, optional)

Instructions

1. Boil the Pasta Water

   Fill a large saucepan with water, place over high heat, and heavily season with 1 teaspoon sea salt flakes. Bring to a boil.

   Time: PT5M

2. Prep Garlic

   Peel 6 cloves of garlic and finely grate or mince them using a microplane or fine grater. Scrape out all the garlic to avoid waste.

   Time: PT3M

3. Grate Cheese

   Finely grate 60 grams (2.1 oz) of Grana Padano or Parmigiano-Reggiano cheese using a microplane or fine grater. Set aside extra for serving.

   Time: PT2M

4. Chop Parsley (Optional)

   Scrunch 5 grams (0.2 oz) flat-leaf parsley into a tight bunch and roughly chop with a sharp knife. Set aside.

   Time: PT1M

5. Cook Pasta

   Once water is boiling, add 500 grams (1.1 lbs) pasta. Stir to prevent sticking. Cook for 1 minute less than package instructions.

   Time: PT9M

6. Start Sauce Base

   While pasta cooks, place a large pan over high heat. Add 14 grams (1 tbsp) unsalted butter and 5 ml (1 tsp) olive oil to the cold pan. Melt together.

   Time: PT1M

7. Sauté Garlic

   Add minced garlic to the melted butter and oil. Stir constantly and sauté for 40 seconds, being careful not to burn.

   Time: PT1M

8. Deglaze and Add Stock

   Pour in 80 ml (1/3 cup) chicken or vegetable stock. Stir and bring to a boil (about 20 seconds).

   Time: PT1M

9. Add Cream and Season

   Pour in 400 ml (13.5 fl oz) heavy cream. Season with 1 tsp sea salt flakes and 10 cracks black pepper. Stir to combine. Bring to a boil over high heat, then reduce to low and simmer.

   Time: PT2M

10. Simmer Sauce

    Simmer sauce gently for 6-7 minutes, stirring occasionally, until reduced by about 1/4 and thickened.

    Time: PT7M

11. Add Spinach (Optional)

    Add 120 grams (4.2 oz) baby spinach to the sauce and stir until wilted.

    Time: PT1M

12. Combine Pasta and Sauce

    Transfer cooked pasta directly into the sauce using a spider or slotted spoon. Add a splash of reserved pasta water if desired for a thinner sauce.

    Time: PT2M

13. Add Cheese and Finish Cooking

    Add the grated cheese to the pan. Stir well and simmer for 1.5-2 minutes, stirring every 30 seconds, until cheese is melted and sauce is creamy. Taste and adjust seasoning with more salt and 20 cracks black pepper.

    Time: PT2M

14. Serve and Garnish

    Serve pasta in bowls. Top with extra grated cheese, chopped parsley or basil, more cracked black pepper, and a drizzle of extra virgin olive oil.

    Time: PT2M

15. Cleanup

    Wash all used utensils: saucepan, frying pan, microplane, cutting board, knife, spider/slotted spoon, measuring cups/spoons, and serving bowls.

    Time: PT8M

Nutrition Facts

Calories

650

Protein

19g

Carbohydrates

68g

Fat

32g

Fiber

4g

Ingredient Substitutions

• Instead of Pasta (shells or your choice): Penne, Rigatoni, Spaghetti, Fusilli
• Instead of Sea salt flakes: Kosher salt
• Instead of Fresh garlic: Pre-minced garlic (less flavor)
• Instead of Grana Padano or Parmigiano-Reggiano cheese: Pecorino Romano, Good quality Parmesan
• Instead of Flat-leaf parsley: Basil, Chives, Omit
• Instead of Unsalted butter: Salted butter (reduce added salt)
• Instead of Olive oil: Canola oil (less flavor)
• Instead of Chicken or vegetable stock: Homemade stock, Water (less flavor)
• Instead of Heavy cream (thickened cream): Double cream, Half-and-half (thinner sauce)
• Instead of Black pepper: Pre-ground black pepper
• Instead of Baby spinach: Kale (chopped), Omit

Equipment Needed

• Large saucepan
• Large frying pan/skillet
• Microplane or fine grater
• Sharp knife
• Cutting board
• Kitchen spider or slotted spoon
• Measuring cups and spoons
• Wooden spoon or spatula
• Serving bowls (optional)

Critical Steps — Do Not Skip

• Finely grate cheese yourself; pre-grated cheese can cause sauce to clump.
• Cook pasta 1 minute less than package instructions so it finishes in the sauce.
• Do not burn the garlic; stir constantly and keep heat moderate.
• Simmer the cream sauce gently to avoid splitting.
• Add cheese off the heat or at low heat and stir constantly to ensure smooth melting.

Chef Tips from the Video

• Always reserve some pasta water before draining; it's the secret to a silky sauce.
• Use the best quality cheese you can find for maximum flavor.
• Let the sauce and pasta finish together for perfect texture and flavor absorption.
• Taste and adjust seasoning at the end; the cheese adds saltiness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove with a splash of cream or in the microwave.

Freezer: Not recommended; cream sauce will likely split when thawed.

Room temperature: Do not leave out for more than 2 hours due to dairy content.

Make-Ahead Tips

• Grate cheese and mince garlic up to 1 day ahead; store covered in the fridge.
• Chop parsley and wash spinach ahead for faster assembly.