Italian-inspired · Easy
Garlic Butter Pasta
Spaghetti tossed with gently cooked garlic, butter, parsley, and a splash of starchy pasta water.
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Servings
- 4
About this recipe
The sauce for this spaghetti is formed in the skillet from butter, gently cooked garlic, cheese, and starchy cooking water. Tossing the hot pasta continuously brings those ingredients together into a light coating, so reserve the water before draining and serve without a long wait.
The sauce comes together while the pasta is tossed in the skillet. Move the spaghetti over while it is still firm enough to finish for 1 to 2 minutes; the al dente pasta guide shows the texture to look for. This guide also explains why pasta water helps the sauce and how to add it without making the dish watery. Because Parmesan adds seasoning, use the lower-middle part of the pasta water salt range. When scaling the recipe, the pasta portions guide gives dry amounts for different group sizes.
Simple Home Dish
Garlic Butter Pasta
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Servings
- 4
Ingredients
- 12 oz spaghetti
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon fine salt, plus salt for pasta water
- 1/4 cup chopped parsley
- 1/3 cup finely grated Parmesan
- 1 tablespoon lemon juice
Instructions
- Boil spaghetti in salted water until just tender. Reserve 1 cup of the cooking water, then drain.
- While the pasta cooks, melt butter with oil in a wide skillet over medium-low heat. Add garlic and optional pepper flakes. Cook for 2–3 minutes until fragrant and pale gold, not brown.
- Add 1/2 cup pasta water to the skillet and simmer for 1 minute. Add the spaghetti and toss vigorously for 1–2 minutes until glossy.
- Remove from heat. Toss in parsley, Parmesan, lemon juice, and up to 1/2 teaspoon salt to taste. Add a little more pasta water if needed and serve immediately.
Cooking tips
Storage & reheating
Refrigerate within 2 hours for up to 4 days. Reheat with a splash of water until hot throughout, aiming for 165°F for leftovers.
Variations
Add 1 cup thawed peas to the pasta water during its last minute of cooking, or use chives instead of parsley.
Frequently asked questions
Why did the sauce disappear?
Pasta keeps absorbing liquid after draining. Reserve more cooking water than you expect to need and loosen the sauce just before serving.