This Garlic Parmesan Sauce is not only creamy and delicious, but it's ready in about the same time it takes to cook pasta. Coincidence? I think not!
Course: Main Course
Keyword: garlic, italian, parmesan
16oz.spaghetti or linguine
2cupslow-sodium chicken stock
¾cupwhole or 2% milk
1headroasted garlic (10-12 cloves; see note)coarsely chopped
1¼cupsgrated Parmesan cheese
fresh Italian parsleychopped
Cook pasta according to package instructions; drain and set aside.
Meanwhile, using a heavy saucepan, add butter and place over medium heat until butter has completely melted.
Add flour and stir well. Continue cooking for 3-4 minutes, stirring frequently to prevent flour from burning.
Add chicken stock, milk, chopped roasted garlic, salt and pepper; stir mixture until smooth.
Bring mixture to a simmer and cook on low heat, stirring often, for 8-10 minutes.
Add Parmesan cheese and heavy cream; stir until smooth.
Place cooked pasta in a large skillet; add cream sauce and toss until well coated. Cook over medium heat, stirring often, until heated through. Garnish with freshly chopped Italian parsley before serving.
Roasted garlic is easy to make at home, and I always keep some in the freezer. However, if your grocery store has an olive bar in the deli department, they might have roasted garlic on the bar, too.