Creamy Garlic Pasta

a pan of pasta
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5 from 2 reviews

This creamy garlic pasta is a quick 20ish-minute dinner that’s rich and decadent. Add a salad or veg on the side to dress it up or enjoy it straight from the pan. Either way works, well.


  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 6 large cloves of garlic, chopped
  • 1 cup heavy cream
  • 1/3 cup mascarpone cheese
  • 1/4 cup shredded Asiago cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped parsley


  1. Boil the pasta for two minutes less than what’s indicated on the package. While the pasta is boiling, make the sauce.
  2. Melt the butter in a large pan over medium heat. Add the garlic and cook it in the butter for two to three minutes. Add the cream and turn the heat to medium-high. Whisk the cream and butter togeter and, once the cream heats through and is barely simmering, add the mascarpone cheese. Continue whisking until it has melted into the cream mixture.
  3. Add the Asiago cheese, salt, pepper, and parsley. Continue whisking until the cheese has melted into the sauce. Continue to simmer the sauce until you are ready to add the pasta.
  4. Add the pasta and, stirring constantly, mix it into the sauce for two minutes. The sauce will thicken as you stir. Once the sauce is thickenened it’s ready to serve.


This pasta is best enjoyed when it’s made and it’s great for leftovers. When reheated the sauce has a tendency to break. You can easily halve the recipe if you are only serving one or two.


Keywords: creamy garlic pasta, creamy mascarpone pasta recipe