Creamy Garlic Pasta

garlic pasta in a pan with tongs.

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5 from 4 reviews

Fettuccine coated in a creamy mascarpone garlic cream sauce is a quick and decadent 20-minute dinner. Add a salad, cooked vegetable, or bread on the side, and it will easily stretch to serve four people. All on its own, it makes two generous servings.


  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 6 large cloves of garlic, minced
  • 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 recommended 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 for two to three minutes. Add the cream and whisk the cream and butter together. Once the cream is steaming hot, 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 sauce is smooth and creamy.
  4. Add the cooked pasta and stir it into the sauce for two minutes, constantly stirring. The sauce will thicken as you stir. Once it’s thickened, it’s ready to serve.


I find it’s easier to use tongs to stir the pasta with the sauce until the sauce is thickened. You can use the tongs to grab the pasta and turn it over itself. It’s easier than using a spatula.

This pasta is best enjoyed when it’s made, but leftovers will keep in the refrigerator for a few days. When you reheat the sauce, it may break and not be as creamy, but a splash or two of cream, milk, or half and half will help loosen it up.