One-Pot Garlicky Cheesy Pasta
A quick and easy one-pot pasta dish that combines garlicky flavor and cheesy goodness, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 12–16 oz pasta (spaghetti, linguine, fettuccine, or penne)
- 2–3 tbsp olive oil
- 3–4 cloves garlic, minced adjust to taste
- 2 cups milk whole milk gives the creamiest result; 2% works fine
- 2–3 cups water enough to just cover the pasta
- 1–1½ cups freshly grated Parmesan cheese not pre-shredded
- to taste Salt
- to taste freshly ground black pepper
- to taste fresh parsley, chopped optional garnish
Instructions
Preparation
- Place a large, heavy-bottomed pot over medium heat. Add the olive oil and warm until shimmering.
- Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
- Add the dry pasta to the pot. Pour in the milk and add just enough water to cover the pasta by about ¼–½ inch. Stir to separate the pasta.
- Increase heat until the liquid just reaches a boil, then reduce to a gentle simmer. Stir occasionally to prevent sticking.
Cooking
- Simmer until the pasta is al dente and the liquid has reduced and thickened—usually 10–12 minutes. Check package times and taste a strand a minute or two early.
- Remove the pot from the heat. Stir in the grated Parmesan a handful at a time until melted and the sauce becomes creamy.
- If the sauce is too thick, add a splash of warm milk or pasta water to loosen.
- Taste and season with salt and freshly ground black pepper. Serve immediately, garnished with chopped parsley if desired.
Notes
For richer sauce, swap half the milk for light cream. Use Pecorino Romano for a saltier finish. For dairy-free: use unsweetened oat or cashew milk and a dairy-free Parmesan alternative. Adjust water for desired sauce thickness. Store leftovers in an airtight container for up to 3–4 days.