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Bowl of creamy pasta without heavy cream topped with parmesan and cracked black pepper
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Creamy Pasta Without Heavy Cream

A quick, rich pasta sauce made with butter, milk, and parmesan instead of heavy cream. Ready in about 25 minutes with pantry staples.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 oz (340 g) pasta (penne, fusilli, or rigatoni)
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 cup (100 g) parmesan cheese, freshly grated
  • 1/2 to 3/4 cup reserved pasta water
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped (optional)

Method
 

  1. Instructions
    1. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
    2. In a large skillet, melt butter over medium heat. Add garlic and cook 30 seconds, until fragrant.
    3. Whisk in flour and cook for 1 minute, stirring constantly.
    4. Slowly whisk in milk. Simmer 3–4 minutes, stirring often, until slightly thickened.
    5. Reduce heat to low. Add parmesan gradually, stirring until melted and smooth.
    6. Add drained pasta and 1/2 cup pasta water. Toss to coat, adding more pasta water as needed for a silky consistency.
    7. Season with salt and pepper. Garnish with parsley and serve immediately.

Notes

⦁ For an extra-glossy sauce, add the pasta water a little at a time rather than all at once.
⦁ Grate the parmesan yourself; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
⦁ This sauce thickens as it cools, so serve promptly or thin with a little extra pasta water before serving