We’ve always been fans of Pasta Carrabba a timeless Italian-American favorite that originated at Carrabba’s restaurants and packs a punch of garlic herbs and creamy goodness.
It’s the perfect blend of comfort and flavor making it ideal for busy weeknights or cozy dinners with loved ones.
Join us as we bring this crowd-pleaser to your table with our simple yet authentic recipe that’ll have everyone asking for seconds.
Ingredients
For our Pasta Carrabba recipe, we select high-quality ingredients that capture the authentic Italian-American flavors of garlic, herbs, and cream. Below, we’ve listed them in the order they’re typically used, with precise measurements and any necessary prep notes for effortless preparation.
- Pasta: 12 ounces fettuccine, cooked al dente as the base of our dish
- Garlic: 4 cloves, minced for infusing rich, aromatic flavors early in cooking
- Butter: 4 tablespoons unsalted, melted to create a silky foundation
- Heavy cream: 1 cup, full-fat for a creamy sauce that coats the pasta perfectly
- Parmesan cheese: 1 cup freshly grated, added for its sharp, nutty taste and smooth texture
- Fresh basil: 1/4 cup chopped, stirred in for a burst of herbaceous freshness
- Salt and black pepper: To taste, seasoned throughout to enhance the overall balance
We emphasize using fresh ingredients like minced garlic and grated Parmesan to elevate the comforting appeal of Pasta Carrabba.
Required Tools and Equipment
Now that we have gathered our high-quality ingredients for the Pasta Carrabba recipe, let’s equip ourselves with the essential tools to prepare this flavorful Italian-American dish efficiently. Having the right equipment ensures smooth cooking and helps us achieve the creamy texture and aromatic blend that make this recipe stand out.
To execute the steps seamlessly, here is a curated list of the key tools and equipment we recommend:
- Large Stock Pot: Ideal for boiling the 12 ounces of fettuccine to al dente perfection. Choose one with a capacity of at least 8 quarts to prevent overflow and ensure even cooking.
- Colander: Crucial for draining the cooked pasta quickly, allowing us to avoid excess water that could dilute the rich garlic and cream sauce.
- Skillet or Saucepan: A 10- to 12-inch non-stick or stainless-steel option for sautéing the 4 cloves of minced garlic and melting the 4 tablespoons of unsalted butter. This tool helps us build the sauce’s creamy base evenly.
- Chef’s Knife: Essential for finely mincing garlic and chopping the 1/4 cup of fresh basil. Opt for a sharp, 8-inch blade to make prep work precise and safe.
- Cutting Board: A sturdy wooden or plastic board to provide a stable surface for our knife work, keeping our kitchen organized during ingredient preparation.
- Box Grater: Perfect for grating the 1 cup of Parmesan cheese fresh, which enhances its flavor and meltability in the sauce.
- Measuring Cups and Spoons: Accurate for measuring ingredients like 1 cup of heavy cream and 1 cup of Parmesan, ensuring our recipe’s balance of flavors is spot-on.
- Wooden Spoon or Silicone Spatula: Great for stirring the sauce components together without scratching our cookware, allowing us to incorporate the herbs and cheese smoothly.
- Tongs: Handy for handling the hot fettuccine when combining it with the sauce, ensuring we coat every strand evenly for that comforting, cohesive dish.
By using these tools, we streamline the process and elevate our Pasta Carrabba experience, making it easier to deliver authentic, restaurant-quality results right in our kitchen.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, let’s walk through the steps to create our flavorful Pasta Carrabba. We will ensure each phase is straightforward and yields a creamy, herbaceous dish that delights the senses.
Prepare Ingredients
Before we start cooking, we need to prep our ingredients for efficiency and optimal flavor. Begin by mincing 4 cloves of garlic to release their pungent aroma. Next, grate 1 cup of Parmesan cheese using a box grater for a fresh, melt-in-your-mouth texture. Chop 1/4 cup of fresh basil into fine pieces to enhance the dish’s vibrant, herbal notes. Measure out 4 tablespoons of unsalted butter, 1 cup of heavy cream, and season with salt and black pepper to taste. This preparation sets the stage for a seamless cooking process, allowing the natural flavors of our ingredients to shine.
Cook the Pasta
We begin by cooking the pasta to achieve the perfect al dente texture. Fill a large stock pot with water and bring it to a rolling boil over high heat—aim for about 4 quarts of water to prevent sticking. Add 12 ounces of fettuccine and a pinch of salt to the boiling water, then stir gently with a wooden spoon to separate the strands. Cook according to the package instructions, typically 8-10 minutes, until the pasta is tender yet firm to the bite. Once done, drain it immediately using a colander, reserving about 1/2 cup of pasta water for later use to help emulsify the sauce and create a silky consistency that coats each noodle perfectly.
Make the Sauce
With the pasta cooking, we turn our attention to the creamy sauce that defines Pasta Carrabba. Heat a skillet over medium heat and add 4 tablespoons of unsalted butter, letting it melt and foam slightly for about 1 minute to build a rich base. Stir in the minced 4 cloves of garlic and sauté for 1-2 minutes until fragrant and golden, filling the kitchen with an irresistible savory scent. Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer, stirring continuously with a silicone spatula to avoid scorching. Gradually whisk in 1 cup of freshly grated Parmesan cheese until it melts smoothly, creating a velvety sauce that clings beautifully to the pasta. Season with salt and black pepper to taste, then fold in 1/4 cup of chopped fresh basil for a burst of bright, aromatic flavor that elevates the sauce’s comforting appeal.
Combine and Serve
Finally, we bring everything together for a harmonious finish. Add the drained fettuccine to the skillet with the sauce, tossing gently with tongs to coat each strand evenly—if the mixture seems too thick, incorporate some of the reserved pasta water a tablespoon at a time for a glossy, luxurious sheen. Cook for an additional 1-2 minutes over low heat to meld the flavors, allowing the pasta to absorb the creamy essence while the basil infuses a fresh, herbaceous aroma. Serve immediately in warm bowls, garnishing with extra grated Parmesan if desired, and savor the indulgent combination of garlic’s punch, cream’s smoothness, and basil’s vibrancy that makes our Pasta Carrabba an irresistible Italian-American favorite.
Make-Ahead Instructions
To streamline our preparation of Pasta Carrabba and keep its rich, creamy garlic and herb flavors intact, we can handle several steps in advance. This approach allows us to enjoy a quick assembly later while preserving the dish’s comforting appeal and velvety texture.
Preparing Ingredients Ahead
We recommend prepping key ingredients up to 24 hours in advance to save time without compromising freshness:
- Mince the garlic: Finely mince 4 cloves of garlic and store in an airtight container in the refrigerator. This ensures the pungent, aromatic essence remains vibrant for sautéing later.
- Grate the Parmesan: Freshly grate 1 cup of Parmesan cheese and keep it in a sealed bag or container in the fridge. Avoid pre-grated options as they may lose their creamy melt and nutty flavor over time.
- Chop the basil: Roughly chop 1/4 cup of fresh basil and place it in a small, sealed container. For optimal taste, add a lightly damp paper towel to maintain its bright, herbaceous notes without wilting.
Cooking Pasta in Advance
Our favorite method for Pasta Carrabba involves cooking the fettuccine ahead to achieve that perfect al dente bite when reheated:
- Boil 12 ounces of fettuccine in a large stock pot until just al dente, then drain and rinse under cold water to stop the cooking process.
- Toss the pasta with a light drizzle of olive oil to prevent sticking, and store it in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the pasta by briefly submerging it in boiling water for 1-2 minutes. This revives its tender yet firm texture, ensuring it pairs seamlessly with the sauce.
Making the Sauce Ahead
The creamy sauce is the heart of Pasta Carrabba, and we can prepare it up to 48 hours in advance for effortless reheating:
- Melt 4 tablespoons of unsalted butter in a skillet, sauté the minced garlic until fragrant, then stir in 1 cup of heavy cream and 1 cup of grated Parmesan until smooth.
- Season with salt and black pepper to taste, then cool the sauce completely before transferring to an airtight container.
- Store in the refrigerator for up to 2 days. For the best results, reheat gently over low heat, stirring constantly to restore its luxurious, silky consistency and prevent separation.
Storage Tips and Times
To maintain the authentic flavors of Pasta Carrabba, proper storage is key. Below is a quick reference table for make-ahead components:
| Component | Storage Method | Maximum Time | Key Tips |
|---|---|---|---|
| Minced garlic | Airtight container in fridge | 24 hours | Prevents oxidation and keeps aroma strong. |
| Grated Parmesan | Sealed bag in fridge | 48 hours | Retains moisture for better melting. |
| Chopped basil | Sealed container with damp towel in fridge | 24 hours | Preserves vibrant color and flavor. |
| Cooked pasta | Airtight container in fridge | 48 hours | Toss with oil to avoid clumping. |
| Prepared sauce | Airtight container in fridge | 48 hours | Reheat slowly to avoid curdling. |
By following these make-ahead strategies, we ensure Pasta Carrabba remains a quick, indulgent favorite that delivers its signature garlic-infused creaminess with minimal effort.
Conclusion
We’ve loved guiding you through our Pasta Carrabba recipe and hope it’s become a staple in your kitchen. It’s all about that creamy garlic goodness that brings comfort to every bite.
Now it’s your turn to tweak and savor it, creating memories around the table that keep everyone coming back for more.
Frequently Asked Questions
What is Pasta Carrabba?
Pasta Carrabba is a classic Italian-American dish celebrated for its creamy, garlic-infused sauce with herbs and Parmesan cheese. It’s a comforting meal perfect for weeknights or special dinners, offering rich flavors that make it a family favorite.
What ingredients are needed for Pasta Carrabba?
You’ll need 12 ounces of cooked fettuccine, 4 cloves of minced garlic, 4 tablespoons of unsalted butter, 1 cup of heavy cream, 1 cup of freshly grated Parmesan cheese, and 1/4 cup of chopped fresh basil, plus salt and black pepper to taste. Fresh ingredients are key for authentic, vibrant flavors.
What tools are required to make Pasta Carrabba?
Essential tools include a large stock pot for boiling pasta, a colander for draining, a skillet or saucepan for the sauce, a chef’s knife and cutting board for prep, a box grater for cheese, measuring cups and spoons, and a wooden spoon or tongs for stirring. These help streamline the process for great results.
How do I make Pasta Carrabba step by step?
Start by preparing ingredients like mincing garlic and grating cheese. Cook 12 ounces of fettuccine to al dente. In a skillet, melt butter, sauté garlic, add cream and Parmesan for a creamy sauce. Mix in drained pasta and basil, stir until combined, and garnish with extra cheese. Serve immediately for the best taste.
Can I prepare Pasta Carrabba in advance?
Yes, you can prep ingredients like garlic, cheese, and basil up to 24 hours ahead. Cook pasta and sauce separately, then store them in the fridge. Reheat gently on the stove to maintain texture and flavor, making it easy for quick meals without losing that fresh, indulgent appeal.
How should I store Pasta Carrabba for later?
Store cooked pasta and sauce separately in airtight containers in the fridge for up to 2 days to keep textures intact. Reheat on low heat with a splash of cream to restore creaminess. For freezing, cool completely first and use within a month, thawing in the fridge before reheating.