Garlic Butter Pasta

This simple garlic butter pasta is what weeknight dreams are made of. ♡

The magic is in the garlic. Slowly toasted in butter until it turns golden and fragrant, it coats every strand of spaghetti in the most addictive sauce you can make with five ingredients. A splash of pasta water ties the whole thing together into something silky and cling-to-the-noodle good.

Grab a pot, a pan, and about 15 minutes of your time. Let’s make it together.

Ingredients

Garlic Butter Pasta

• 12 oz spaghetti (or linguine)
• 4 tablespoons unsalted butter
• 6 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/2 cup reserved pasta water
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Optional add-ins:

• Toasted pine nuts
• Crispy pancetta
• Blistered cherry tomatoes
• Fresh basil

How to Make Garlic Butter Pasta

1. Boil. Cook spaghetti in salted water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Toast. Melt butter in a large skillet over medium-low heat. Add sliced garlic and red pepper flakes and cook for 2 to 3 minutes, until the garlic is golden and fragrant. (Don’t rush this part.)
3. Toss. Add the drained pasta directly to the skillet. Pour in the reserved pasta water a splash at a time, tossing constantly, until the sauce is silky and coats every strand, about 1 to 2 minutes.
4. Finish. Remove from heat. Add parmesan, lemon juice, and parsley. Toss again until the cheese melts into the sauce. Season with salt and pepper.
5. Serve. Plate immediately with extra parmesan and a crack of black pepper on top.

Tips

• Slice the garlic thin and even so it toasts uniformly. Minced garlic burns too fast for this recipe.
• Keep the heat at medium-low when toasting garlic. The moment it turns dark brown, it tastes bitter.
• Pasta water is the secret ingredient. The starch in it emulsifies with the butter to create a creamy sauce without any cream.
• Use freshly grated parmesan, not the pre-shredded kind. It melts smoother and tastes sharper.
• Add the lemon juice off the heat. It brightens everything without cooking out the freshness.

Variations

• Brown butter version: Cook the butter until it smells nutty and turns amber before adding the garlic. Adds a deep, toasty flavor.
• Lemon butter pasta: Double the lemon juice and add lemon zest for a citrus-forward twist.
• Garlic butter shrimp pasta: Sear shrimp in the butter first, set aside, then make the sauce and toss everything together at the end.
• Spicy garlic pasta: Add 1/2 teaspoon red pepper flakes and a drizzle of chili oil at the end.
• Creamy garlic butter: Stir in 2 tablespoons of cream cheese after tossing the pasta for a richer sauce.

FAQ

Garlic Butter Pasta

This simple garlic butter pasta is what weeknight dreams are made of.

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Ingredients Method Notes

Ingredients

  

• - 12 oz spaghetti or linguine
• - 4 tablespoons unsalted butter
• - 6 cloves garlic thinly sliced
• - 1/4 teaspoon red pepper flakes
• - 1/2 cup reserved pasta water
• - 1/2 cup freshly grated parmesan cheese
• - 2 tablespoons fresh parsley chopped
• - 1 tablespoon lemon juice
• - Salt and black pepper to taste
• - Toasted pine nuts
• - Crispy pancetta
• - Blistered cherry tomatoes
• - Fresh basil

Method

 

1. Boil. Cook spaghetti in salted water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Toast. Melt butter in a large skillet over medium-low heat. Add sliced garlic and red pepper flakes and cook for 2 to 3 minutes, until the garlic is golden and fragrant. (Don't rush this part.)
3. Toss. Add the drained pasta directly to the skillet. Pour in the reserved pasta water a splash at a time, tossing constantly, until the sauce is silky and coats every strand, about 1 to 2 minutes.
4. Finish. Remove from heat. Add parmesan, lemon juice, and parsley. Toss again until the cheese melts into the sauce. Season with salt and pepper.
5. Serve. Plate immediately with extra parmesan and a crack of black pepper on top.

Notes

- Slice the garlic thin and even so it toasts uniformly. Minced garlic burns too fast for this recipe.
- Keep the heat at medium-low when toasting garlic. The moment it turns dark brown, it tastes bitter.
- Pasta water is the secret ingredient. The starch in it emulsifies with the butter to create a creamy sauce without any cream.

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