Name: Garlic Bread Pasta Recipe
Ingredients: slightly by leaving it out uncovered for a few hours or lightly toasting it in the oven. The type of bread you choose will influence the final texture and flavor. Italian bread tends to be slightly denser, while French bread offers a lighter, airier crumb.; ½ cup (1 stick) unsalted butter, melted: Butter is the key to rich, flavorful garlic breadcrumbs. Unsalted butter allows you to control the saltiness of the dish. You can also use salted butter and adjust the added salt accordingly.; 6 cloves garlic, minced: Fresh garlic is absolutely crucial for that pungent, aromatic garlic bread flavor. Pre-minced garlic in jars can be used in a pinch, but fresh garlic will provide a much more vibrant and authentic taste. Adjust the amount of garlic to your preference – for a milder flavor, use 4 cloves; for a stronger garlic kick, use up to 8.; ¼ cup grated Parmesan cheese: Parmesan cheese adds a salty, savory, and nutty depth to the breadcrumbs. Use freshly grated Parmesan for the best flavor and texture. Pre-grated Parmesan often contains cellulose and may not melt and crisp up as well.; 2 tablespoons chopped fresh parsley: Fresh parsley adds a bright, herbaceous note and a pop of color to the breadcrumbs. Flat-leaf parsley (Italian parsley) is recommended for its stronger flavor compared to curly parsley. If fresh parsley is unavailable, you can use 1 tablespoon of dried parsley, but fresh is always preferred.; 1 teaspoon dried oregano: Oregano complements the garlic and parmesan beautifully, adding a warm, slightly peppery flavor that is characteristic of Italian cuisine. Dried oregano is convenient and readily available.; ½ teaspoon salt: Salt enhances the flavors of all the ingredients in the breadcrumbs and is essential for seasoning. Adjust the amount of salt to your taste, especially if using salted butter.; ¼ teaspoon black pepper: Black pepper adds a subtle spice and depth of flavor to the breadcrumbs. Freshly ground black pepper is always preferred for its more pungent and aromatic qualities.; 1 pound pasta (penne, spaghetti, rigatoni, or your favorite shape): The choice of pasta shape is largely a matter of personal preference. Penne and rigatoni are excellent choices because their ridges and tubes hold the sauce and breadcrumbs well. Spaghetti and other long pasta shapes also work beautifully. Consider using bronze-die pasta for a superior texture that better absorbs sauces.; 8 tablespoons (1 stick) unsalted butter: Just like in the breadcrumbs, butter forms the base of the flavorful sauce for the pasta. Using unsalted butter gives you control over the salt content.; 8 cloves garlic, minced: More garlic! This recipe truly celebrates garlic. The garlic in the pasta sauce complements the garlic in the breadcrumbs, creating a layered garlic flavor. Again, fresh garlic is highly recommended.; 1 cup heavy cream: Heavy cream adds richness and creaminess to the pasta sauce, creating a luscious texture that coats the pasta perfectly. For a slightly lighter sauce, you can use half-and-half, but the sauce will be less rich.; 1 cup milk: Milk thins out the heavy cream and creates a sauce that is not overly heavy. Whole milk is recommended for its richness, but 2% milk can also be used.; 1 cup grated Parmesan cheese, plus more for serving: Parmesan cheese melts into the pasta sauce, adding a salty, savory, and umami-rich flavor. Use freshly grated Parmesan for the best melting and flavor. Having extra Parmesan for serving allows diners to customize their dish to their liking.; ½ teaspoon salt, or to taste: Salt seasons the pasta sauce and enhances all the flavors. Taste and adjust the salt as needed, remembering that Parmesan cheese is also salty.; ¼ teaspoon black pepper, or to taste: Black pepper adds a touch of spice and depth to the pasta sauce. Freshly ground black pepper is recommended.; ¼ cup chopped fresh parsley, for garnish (optional): Fresh parsley adds a final touch of freshness and color to the finished pasta dish. It’s optional but highly recommended for visual appeal and a burst of fresh flavor.; Red pepper flakes, for serving (optional): Red pepper flakes provide a hint of heat and spice for those who like a little kick. Serve them on the side so diners can add them to their own taste

Ingredients

slightly by leaving it out uncovered for a few hours or lightly toasting it in the oven. The type of bread you choose will influence the final texture and flavor. Italian bread tends to be slightly denser, while French bread offers a lighter, airier crumb.
½ cup (1 stick) unsalted butter, melted: Butter is the key to rich, flavorful garlic breadcrumbs. Unsalted butter allows you to control the saltiness of the dish. You can also use salted butter and adjust the added salt accordingly.
6 cloves garlic, minced: Fresh garlic is absolutely crucial for that pungent, aromatic garlic bread flavor. Pre-minced garlic in jars can be used in a pinch, but fresh garlic will provide a much more vibrant and authentic taste. Adjust the amount of garlic to your preference – for a milder flavor, use 4 cloves; for a stronger garlic kick, use up to 8.
¼ cup grated Parmesan cheese: Parmesan cheese adds a salty, savory, and nutty depth to the breadcrumbs. Use freshly grated Parmesan for the best flavor and texture. Pre-grated Parmesan often contains cellulose and may not melt and crisp up as well.
2 tablespoons chopped fresh parsley: Fresh parsley adds a bright, herbaceous note and a pop of color to the breadcrumbs. Flat-leaf parsley (Italian parsley) is recommended for its stronger flavor compared to curly parsley. If fresh parsley is unavailable, you can use 1 tablespoon of dried parsley, but fresh is always preferred.
1 teaspoon dried oregano: Oregano complements the garlic and parmesan beautifully, adding a warm, slightly peppery flavor that is characteristic of Italian cuisine. Dried oregano is convenient and readily available.
½ teaspoon salt: Salt enhances the flavors of all the ingredients in the breadcrumbs and is essential for seasoning. Adjust the amount of salt to your taste, especially if using salted butter.
¼ teaspoon black pepper: Black pepper adds a subtle spice and depth of flavor to the breadcrumbs. Freshly ground black pepper is always preferred for its more pungent and aromatic qualities.

For the Pasta:

1 pound pasta (penne, spaghetti, rigatoni, or your favorite shape): The choice of pasta shape is largely a matter of personal preference. Penne and rigatoni are excellent choices because their ridges and tubes hold the sauce and breadcrumbs well. Spaghetti and other long pasta shapes also work beautifully. Consider using bronze-die pasta for a superior texture that better absorbs sauces.
8 tablespoons (1 stick) unsalted butter: Just like in the breadcrumbs, butter forms the base of the flavorful sauce for the pasta. Using unsalted butter gives you control over the salt content.
8 cloves garlic, minced: More garlic! This recipe truly celebrates garlic. The garlic in the pasta sauce complements the garlic in the breadcrumbs, creating a layered garlic flavor. Again, fresh garlic is highly recommended.
1 cup heavy cream: Heavy cream adds richness and creaminess to the pasta sauce, creating a luscious texture that coats the pasta perfectly. For a slightly lighter sauce, you can use half-and-half, but the sauce will be less rich.
1 cup milk: Milk thins out the heavy cream and creates a sauce that is not overly heavy. Whole milk is recommended for its richness, but 2% milk can also be used.
1 cup grated Parmesan cheese, plus more for serving: Parmesan cheese melts into the pasta sauce, adding a salty, savory, and umami-rich flavor. Use freshly grated Parmesan for the best melting and flavor. Having extra Parmesan for serving allows diners to customize their dish to their liking.
½ teaspoon salt, or to taste: Salt seasons the pasta sauce and enhances all the flavors. Taste and adjust the salt as needed, remembering that Parmesan cheese is also salty.
¼ teaspoon black pepper, or to taste: Black pepper adds a touch of spice and depth to the pasta sauce. Freshly ground black pepper is recommended.
¼ cup chopped fresh parsley, for garnish (optional): Fresh parsley adds a final touch of freshness and color to the finished pasta dish. It’s optional but highly recommended for visual appeal and a burst of fresh flavor.
Red pepper flakes, for serving (optional): Red pepper flakes provide a hint of heat and spice for those who like a little kick. Serve them on the side so diners can add them to their own taste

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Instructions

Step 1: Prepare the Garlic Bread Crumbs

Preheat oven to 375°F (190°C). Preheating the oven is essential for ensuring even cooking and crispy breadcrumbs. Make sure your oven is at the correct temperature before placing the breadcrumbs in.

Prepare the bread: If using a whole loaf of bread, slice it into 1-inch thick slices. If using pre-sliced bread, you can use it as is. Cutting the bread into smaller pieces will make it easier to process into breadcrumbs.

Make breadcrumbs: Place the bread slices in a food processor and pulse until you have coarse breadcrumbs. Alternatively, you can tear the bread into small pieces and place them in a zip-top bag. Seal the bag and use a rolling pin or your hands to crush the bread into crumbs. The texture of the breadcrumbs is important – you want them to be coarse, not powdery, for the best texture when baked.

Melt butter and sauté garlic: In a small saucepan or microwave-safe bowl, melt the butter. Add the minced garlic to the melted butter and sauté over low heat for 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter. Sautéing the garlic in butter infuses the butter with garlic flavor, which will then permeate the breadcrumbs.

Combine breadcrumbs and garlic butter: In a large bowl, combine the breadcrumbs, melted garlic butter, grated Parmesan cheese, chopped parsley, dried oregano, salt, and black pepper. Toss everything together until the breadcrumbs are evenly coated with the garlic butter mixture. Ensure that the spices and cheese are distributed throughout the breadcrumbs for consistent flavor.

Bake the breadcrumbs: Spread the breadcrumbs in a single layer on a baking sheet. Bake in the preheated oven for 8-10 minutes, or until golden brown and crispy, stirring halfway through. Keep a close eye on the breadcrumbs as they can burn quickly. Stirring halfway ensures even browning and crisping.

Cool the breadcrumbs: Remove the baking sheet from the oven and let the breadcrumbs cool completely. As they cool, they will crisp up further. Cooling them before adding them to the pasta will prevent them from becoming soggy.

Step 2: Cook the Pasta

Cook pasta according to package directions: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente. Salt the pasta water generously – this is your only chance to season the pasta itself. Cooking pasta al dente means it will be slightly firm to the bite, which is ideal for pasta dishes as it will hold its shape better and have a more pleasant texture.

Reserve pasta water: Before draining the pasta, reserve about 1 cup of pasta water. Pasta water is starchy and will help to create a smooth and emulsified sauce.

Drain pasta: Drain the pasta in a colander and set aside. Do not rinse the pasta, as rinsing removes the starch that helps the sauce adhere to the pasta.

Step 3: Make the Garlic Cream Sauce

Melt butter and sauté garlic: In the same pot you cooked the pasta in (wipe it clean if necessary), melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Using the same pot minimizes cleanup and ensures that any residual pasta starch in the pot can contribute to the sauce.

Add heavy cream and milk: Pour in the heavy cream and milk. Bring to a simmer over medium-low heat, stirring occasionally. Simmering the cream and milk will thicken the sauce slightly and allow the flavors to meld together.

Stir in Parmesan cheese: Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Stirring constantly will prevent the cheese from clumping and ensure a smooth, creamy sauce.

Season the sauce: Season the sauce with salt and black pepper to taste. Start with the recommended amounts and adjust as needed. Remember to taste and season as you go – this is crucial for a well-balanced sauce.

Step 4: Combine Pasta, Sauce, and Breadcrumbs

Add pasta to sauce: Add the drained pasta to the pot with the garlic cream sauce. Toss to coat the pasta evenly with the sauce. Ensure that all the pasta is coated in the sauce for maximum flavor in every bite.

Add pasta water if needed: If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. Pasta water is your secret weapon for adjusting the sauce consistency without diluting the flavor.

Stir in half of the garlic breadcrumbs: Stir in half of the cooled garlic breadcrumbs into the pasta. This will incorporate the garlic bread flavor directly into the pasta and add some textural contrast.

Serve immediately: Divide the Garlic Bread Pasta among plates or bowls.

Garnish and serve: Top each serving with the remaining garlic breadcrumbs, chopped fresh parsley (if using), and red pepper flakes (if desired). Serve immediately and enjoy! Serving immediately ensures that the pasta is hot, the sauce is creamy, and the breadcrumbs are still crispy.

Nutrition

Serving Size: one normal portion
Calories: 650-750 kcal
Sugar: 5-8g
Sodium: 800-1000mg
Fat: 35-45g
Saturated Fat: 20-25g
Unsaturated Fat: 10-15g
Carbohydrates: 70-80g
Fiber: 3-5g
Protein: 20-25g
Cholesterol: 100-120mg