Description
This easy garlic butter pasta comes together in just 20 minutes with simple ingredients like butter, garlic, and Parmesan. Silky, rich, and absolutely delicious. Perfect for busy weeknights when you need comfort food fast.
Ingredients
For the Pasta:
- 8 oz pasta (about 225 g) — spaghetti, linguine, or your favorite shape (I love linguine for this, but use whatever you have!)
- Salt for boiling water (don’t skip this — it seasons the pasta from the inside out)
For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter (we’ll add it in stages for maximum richness)
- 3 garlic cloves, sliced or minced (fresh is best here)
- ¼ teaspoon black pepper
- Salt, to taste (but taste first — the Parmesan adds plenty)
For Finishing:
- ½ cup freshly grated Parmesan cheese (please use the real stuff, not the pre-shredded)
- ¼ cup chopped fresh parsley (adds a pop of color and freshness)
- Reserved pasta water (this is your secret weapon for silky sauce)
Instructions
Bring a large pot of salted water to a rolling boil, it should taste like the sea. Add the pasta and cook until al dente according to package directions.
Before draining, scoop out one cup of that precious pasta water and set it aside. Then drain the pasta.
In a large skillet over medium heat, melt 2 tablespoons of the butter. Once it’s melted and gently bubbling, add the sliced or minced garlic. Cook just until fragrant, about 30 to 45 seconds. You want it golden and aromatic, not brown.
Add the hot drained pasta directly into the skillet with the garlic butter. Using tongs or a wooden spoon, toss everything together so the pasta gets coated in that buttery, garlicky goodness.
Pour in a splash of the reserved pasta water (start with about ¼ cup). Toss the pasta continuously, letting the starchy water emulsify with the butter to create a light, glossy coating.
If it looks dry, add a bit more pasta water, a little at a time.
Add the remaining 2 tablespoons of butter to the skillet. Keep tossing until it melts completely and gets absorbed into the sauce.
Remove the skillet from the heat. Sprinkle in the freshly grated Parmesan cheese and chopped parsley. Toss everything together until the cheese melts into the sauce and creates a creamy coating.
Taste your pasta and add salt and pepper as needed. Remember, Parmesan is already salty, so go easy at first. Serve immediately in warm bowls with extra Parmesan on top if you like.
Notes
- Don’t skip salting the pasta water. It’s your only chance to season the pasta itself. Use about 1 tablespoon of salt per 4 quarts of water.
- Reserve extra pasta water. Better to have too much than not enough — you can always save the rest for thinning out leftovers.
- Use a large skillet. It gives you room to toss the pasta without making a mess, and helps the sauce coat evenly.
- Grate Parmesan fresh. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
- Add a pinch of red pepper flakes if you want a little heat — it plays beautifully with the butter and garlic.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American