Easy, Creamy Garlic Herb and Parmesan Aglio e Olio Tagliatelle

Serving Size:  2-3
Prep Time:  10 Minutes
Cook Time: 25 Minutes
Total Time:  35 Minutes


1/2 lb. Pappardelle’s Aglio e Olio Tagliatelle
2 Tbsp. butter
5 cloves garlic, minced
1 Tbsp. parsley, minced
1 Tbsp. thyme, minced
1 Tbsp. rosemary, minced
2-1/2 cups heavy cream
1-1/2 cups white cheddar cheese, shredded
1/2 cup Parmesan cheese, plus more for serving
Salt & pepper, to taste
Crushed red pepper flakes, to taste


  1. In a small bowl, mix together minced herbs.
  2. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  3. Meanwhile, add butter to a large skillet over medium heat and cook until butter slightly browns, about 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds. 
  4. Add herbs to skillet and cook, stirring frequently, for about 1 minute. Reduce heat to low and add heavy cream. When the cream is warm (but not too hot), add white cheddar and Parmesan and stir. Let it simmer on low until the sauce is combined and thick, about 5 minutes. Toss pasta in the sauce to coat.
  5. Divide pasta among serving dishes. Garnish with Parmesan and red pepper flakes. Serve immediately and enjoy!