Easy Garlic Parmesan Pasta (Print Version)
# Ingredients:
→ Base
01 -
60 grams Parmesan, grated extra fine
02 -
3 tablespoons unsalted butter, split up
03 -
8 ounces (225 grams) dry angel hair noodles
04 -
8 grams fresh garlic, minced tiny (roughly 4 cloves)
05 -
240 milliliters whole milk
06 -
480 milliliters chicken broth
→ Garnish and Seasoning
07 -
0.25 teaspoon ground black pepper (toss it in if you want)
08 -
0.25 teaspoon dried parsley (optional)
09 -
0.25 teaspoon dried thyme (optional)
10 -
0.25 teaspoon onion powder (your call)
11 -
0.25 teaspoon dried oregano (optional)
12 -
Fresh parsley, rough chopped, to sprinkle on top
# Instructions:
01 -
Right before you dig in, scatter over the chopped parsley. Tastes awesome with some garlic toast or whatever side you like.
02 -
Slowly add in the Parmesan while stirring. Take the pan off the heat so your sauce stays silky and doesn't get weird. It'll thicken up as it sits.
03 -
Toss the last bit of butter into the pot with the hot pasta. Stir all around so everything is super glossy.
04 -
Plop the angel hair in. Snap noodles in half if you have to, or just help them soften with tongs. Let it simmer 4 to 5 minutes and give it a stir now and then so nothing sticks. Turn the burner to low once the noodles start softening.
05 -
Splash in chicken broth and any dry spices you like. While stirring, pour in the milk bit by bit. Let it come to a strong bubble, so everything mixes up.
06 -
Melt 2 tablespoons butter on medium in a big pan. Add your garlic—cook and stir for a minute or two, just till it smells really good, not brown at all.
07 -
Grab a block of Parmesan and shred it up. Let it sit out till it’s not cold so it’ll melt better.
# Notes:
01 -
If you want that sauce ultra creamy, make sure the milk goes into the hot pot once it’s already bubbling and always melt in the cheese once the heat's off. Shredding Parmesan yourself helps it melt way smoother. Tongs make handling angel hair way easier and keep it from getting stuck together.