Creamy Garlic Butter Pasta
Silky, buttery spaghetti tossed with garlic, parmesan, and fresh parsley makes this pasta a comforting, easy-to-make meal. Ready in just 20 minutes, it’s a perfect weeknight dinner that’s flavorful, satisfying, and ideal for pasta lovers of all skill levels.
Equipment
- 1 medium saucepot
- 1 skillet
- 1 pair of kitchen tongs
Ingredients
- 8 ounces 225 g pasta (spaghetti, linguine, or preferred type)
- 4 tablespoons 52 g unsalted butter, divided
- 3 cloves garlic thinly sliced
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
- ½ cup 43 g freshly grated parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Prepare the Pasta Water: Fill a medium-sized saucepot with enough water to generously cover your pasta. Place it over high heat and bring to a rolling boil. Once boiling, add 1 teaspoon of salt—this flavors the pasta as it cooks, just like the salinity of seawater. Salted pasta water is the foundation for a well-seasoned final dish.
- Cook the Pasta to Perfection: Add 8 ounces (225 g) of your preferred pasta, such as spaghetti or linguine, to the boiling water. Stir immediately to prevent sticking. Cook according to the package instructions until al dente—firm to the bite but fully cooked. Taste a piece near the end of the cooking time to ensure it’s just right. Once done, reserve 1 cup of pasta water and drain the rest using a colander. Set the pasta aside.
- Melt the Garlic Butter: Place a skillet over medium heat and add 2 tablespoons (26 g) of unsalted butter. Let it melt slowly, then add 3 cloves of thinly sliced garlic. Sauté gently for 30–60 seconds until the garlic becomes fragrant and lightly golden. Avoid browning, as burnt garlic turns bitter. The aroma should be warm, nutty, and inviting—a sign that the base sauce is ready.
- Combine Pasta and Sauce: Add the drained, hot pasta directly into the skillet with the garlic butter. Pour in a few tablespoons of the reserved pasta water to help the sauce cling to the noodles. Using kitchen tongs, toss the pasta thoroughly to ensure every strand is coated in the buttery garlic sauce. Continue tossing gently while gradually adding the remaining 2 tablespoons of butter, letting it melt evenly into the pasta. If the sauce feels too thick, add more reserved pasta water one tablespoon at a time until it reaches a silky, glossy consistency.
- Incorporate Cheese and Herbs: Once the pasta is evenly coated, remove the skillet from heat. Sprinkle in ½ cup (43 g) of freshly grated parmesan cheese. Toss continuously to allow the cheese to melt and form a creamy coating over the noodles. Then, add ¼ cup of finely chopped fresh parsley for a burst of color and fresh flavor. Taste and season with additional salt or black pepper if needed.
- Plate and Garnish: Transfer the garlic butter pasta onto serving plates. For an extra touch, sprinkle additional grated parmesan over the top and a few parsley leaves for presentation. The pasta should glisten with the buttery sauce, and each strand should be coated evenly, giving it a restaurant-quality finish.
- Serve and Enjoy Immediately: Serve warm for the best flavor and texture. The pasta is ready to be enjoyed as a quick weeknight dinner, a comforting meal for guests, or even a satisfying lunch. Pair with a simple green salad, roasted vegetables, or a slice of garlic bread to complete the experience.
Notes
- Use fresh garlic for the best flavor; pre-minced or powdered garlic won’t give the same aroma or richness.
- Reserve some pasta water—it’s starchy and helps create a smooth, silky sauce that clings to each noodle.
- Adjust butter and parmesan gradually to control creaminess and avoid overly greasy pasta.
- Toss continuously when adding cheese to ensure it melts evenly without clumping.
- Taste before serving and adjust salt and pepper—pasta water can be salty, so seasoning may vary.
