How to make the PERFECT Creamy Pasta Recipe!

Instructions

1. Bring a large pot of salted water to a rolling boil. The water should taste like the sea—this is your only opportunity to season the pasta itself. Once boiling, add your pasta and cook according to package directions until al dente (usually 1-2 minutes before the package suggests for fresh pasta, or 1-2 minutes less for dried). The pasta should have a slight firmness when you bite it.
2. While the pasta cooks, prepare your sauce base. In a large, heavy-bottomed skillet or saucepan over medium heat, melt 2 tablespoons of the butter. Once foaming, add your minced garlic and cook for about 45 seconds to 1 minute, stirring constantly, until fragrant but not browned. Garlic burns quickly and tastes bitter, so watch carefully.
3. Reduce the heat to medium-low. Pour in the heavy cream and whole milk, stirring gently to combine. Let this mixture warm through for about 2 minutes, stirring occasionally. You want it hot but not simmering—this prevents the cream from breaking.
4. Begin adding the Parmigiano-Reggiano cheese in three additions, stirring constantly after each addition until fully melted and incorporated. This gradual addition ensures a smooth, cohesive sauce without lumps. The cheese should dissolve into the cream, creating a silky texture.
5. Just before the pasta finishes cooking, remove ¾ cup of the starchy pasta water using a measuring cup or ladle. This pasta water is liquid gold—it contains starches that help emulsify and thicken the sauce while adding subtle pasta flavor.
6. When the pasta reaches al dente, drain it immediately but do not rinse it. The residual starch on the pasta helps the sauce adhere and thicken. Immediately transfer the hot pasta to your cream sauce.
7. Remove the skillet from heat. Add the remaining 2 tablespoons of cold butter, cut into small pieces, to the hot sauce and pasta. Pour in the reserved pasta water a little at a time—about ¼ cup initially—while tossing everything together gently but constantly. This tossing is crucial; it helps emulsify the sauce and coat every strand evenly.
8. Add the fresh lemon juice, salt, white pepper, and nutmeg. Taste and adjust seasoning as needed. Remember that you’ll be adding more cheese at the table, so don’t over-salt. The white pepper provides subtle heat without the visual specks of black pepper.
9. If your sauce seems too thick, add a splash more pasta water (about 2 tablespoons at a time) and continue tossing. The sauce should coat the pasta like silk—not runny, but not clinging either. It will thicken slightly as it sits, so it’s better to be slightly loose now.
10. Divide the creamy pasta among warm serving bowls. Garnish generously with additional Parmigiano-Reggiano, fresh cracked black pepper, and chopped fresh parsley. Serve immediately while steaming hot.
11. Optional: For added richness and flavor, you can grate a small amount of fresh truffle over each serving, or finish with crispy pancetta bits and fresh peas if desired.