What types of pasta work best for creamy garlic herb spaghetti?

While linguine is often used for creamy garlic herb spaghetti, other pasta shapes like fettuccine, penne, or even spaghetti noodles are great alternatives. Choose pasta that can hold onto the creamy sauce well. Flat noodles like fettuccine and linguine provide a smooth coating for the sauce, whereas tubular pastas like penne trap the sauce inside, adding bursts of flavor in every bite.

Can I substitute wine with something else when making creamy garlic herb sauce?

Yes, if you prefer not to cook with wine, chicken broth is a common substitute that adds depth without the alcohol. White grape juice diluted with a little vinegar can also mimic the acidity of wine. Just keep in mind these options may alter the flavor slightly, so adjust seasoning and acidity with lemon juice or herbs as needed.

How do I prevent the cream sauce from curdling when adding lemon juice?

To avoid curdling, remove the sauce from heat before slowly stirring in freshly squeezed lemon juice. Adding lemon juice gradually and mixing continuously allows the acid to blend evenly without destabilizing the cream. This method preserves the smooth texture of your garlic herb sauce.

What is the best way to store and reheat leftover creamy garlic herb spaghetti?

Store leftovers in an airtight container and refrigerate for up to three days or freeze for up to three months. When reheating, the stovetop method works best. Warm the pasta gently over low heat and add a splash of reserved pasta water or broth to loosen the sauce and restore its creamy consistency.

Why should I grate cheese fresh from a wedge instead of using pre-grated cheese?

Freshly grated cheese melts more smoothly and has a fresher, richer flavor compared to pre-grated cheese, which can contain anti-caking agents that affect texture. Grating from a wedge also allows you to control the amount and coarseness of the cheese for the best melt and taste in your creamy garlic herb spaghetti.

Creamy Garlic Herb Spaghetti Recipe With Parmesan Cheese

Name: Creamy Garlic Herb Spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: – ½ teaspoon dried basil; – ½ teaspoon dried oregano; – ½ teaspoon mustard powder; – 1 teaspoon dried parsley; – ½ pound (about 225 grams) linguine; – ½ cup (120 ml) dry white wine or chicken broth; – 3 tablespoons (about 42 grams) butter; – 3 cloves garlic, minced; – lemon pepper seasoning (to taste); – 2 tablespoons (16 grams) flour; – 1 ¼ cups (300 ml) half and half; – ¾ cup (180 ml) chicken broth; – 1 cup (approximately 100 grams) finely grated Parmesan cheese; – 2 teaspoons lemon juice; – fresh parsley (for garnish); – lemon wedges (for garnish)

Description

🍝 Rich and creamy pasta with fresh herbs and garlic that brings restaurant-quality flavor to your dinner table
🧀 Perfect comfort food with authentic Italian flavors that comes together in just 30 minutes

Ingredients

– ½ teaspoon dried basil

– ½ teaspoon dried oregano

– ½ teaspoon mustard powder

– 1 teaspoon dried parsley

– ½ pound (about 225 grams) linguine

– ½ cup (120 ml) dry white wine or chicken broth

– 3 tablespoons (about 42 grams) butter

– 3 cloves garlic, minced

– lemon pepper seasoning (to taste)

– 2 tablespoons (16 grams) flour

– 1 ¼ cups (300 ml) half and half

– ¾ cup (180 ml) chicken broth

– 1 cup (approximately 100 grams) finely grated Parmesan cheese

– 2 teaspoons lemon juice

– fresh parsley (for garnish)

– lemon wedges (for garnish)

Instructions

1-Combine the half and half, chicken broth, and dried seasonings in a container and set it aside. At the same time, start boiling salted water for the linguine pasta, using about 2 tablespoons of kosher salt for the best flavor.

2-In a skillet, add the white wine, butter, and minced garlic; bring to a gentle boil and let it reduce by half over about 4 minutes. If you like, add a pinch of lemon pepper seasoning for an extra kick.

3-Stir in the flour and cook for 1 to 2 minutes while stirring continuously to create a base for the sauce.

4-Gradually add the half and half mixture in small portions, stirring constantly. Bring to a gentle boil, then lower the heat and partially cover the skillet to let the sauce thicken.

5-Cook the linguine to al dente in the boiling salted water, then drain it carefully.

6-Slowly incorporate the grated Parmesan cheese into the sauce on low heat until it’s melted and smooth, creating that irresistible creaminess.

7-Remove from heat and gently stir in the lemon juice while continuously stirring to prevent curdling and keep the sauce silky.

8-Toss the cooked pasta thoroughly with the sauce, then season with salt and freshly ground pepper if needed. Garnish with fresh parsley and lemon wedges before serving.

Notes

🧀 Grate Parmesan cheese fresh from a block for better flavor and melting texture
🍋 Use freshly squeezed lemon juice and turn off heat before adding to avoid curdling
🍝 For reheating leftovers, gently warm on stovetop adding a little reserved pasta water to loosen the sauce

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 530
Sugar: 5
Sodium: 683
Fat: 25
Saturated Fat: 15
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 51
Fiber: 2
Protein: 20
Cholesterol: 67

Keywords: creamy pasta, herb pasta, garlic parmesan, linguine recipe