Garlic Butter Pasta
Simple garlic butter pasta tossed with grated Parmesan and fresh parsley for a quick, flavorful meal.
Servings: 4 servings
Ingredients
Ingredients
- ?8 ounces 225 gdried pastasuch as spaghetti, linguine, or any other long or short pasta
- ?4 tablespoons 52 gunsalted butterdivided
- ?3 clovesgarlicsliced
- ?1/4 teaspoonground black pepper
- ?1 teaspoonsalt
- ?1/2 cup 43 ggrated parmesan
- ?1/4 cupchopped fresh parsley
Instructions
Instructions
- Bring a medium-sized pot of water to a boil. Add 1 teaspoon salt, then add 8 ounces (225 g) pasta and cook according to the package instructions until al dente.
- When the pasta is cooked, reserve 1 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, heat a large skillet over medium heat. Add 2 tablespoons of the butter and melt. Add the sliced garlic and sauté very lightly until fragrant and just beginning to turn golden, about 30–60 seconds; do not let it brown.
- Add the hot, drained pasta to the skillet along with part of the reserved pasta water. Use kitchen tongs to toss the pasta until a glossy, thick sauce begins to form and evenly coats the noodles. Add more reserved pasta water a little at a time if the sauce seems too dry.
- Add the remaining 2 tablespoons of butter and continue tossing until the butter melts and is incorporated into the sauce.
- Remove the skillet from the heat. Add 1/2 cup (43 g) grated Parmesan, 1/4 cup chopped fresh parsley, and 1/4 teaspoon ground black pepper. Toss continuously until the cheese is melted and the sauce is smooth; add a splash more reserved pasta water if needed to loosen the sauce.
- Taste and adjust seasoning if desired. Serve immediately.
Equipment
- Saucepot
- Skillet
- Kitchen tongs
Notes
The recommended portion of pasta per person is 2-3oz (60-85 grams).
Salt the water to cook the pasta just like sea water.
You might not need to use all of the reserved pasta water, see how much you need to make the sauce as you make it.
Fridge: Store in the fridge in a sealed container for up to 3 days.
Reheat: Reheat the pasta in a skillet over low-medium heat, and add a splash of water to thin out the sauce. Do the same if using the microwave.
Freezer: I don’t recommend freezing this pasta, as I found that it breaks when frozen and reheated.
Salt the water to cook the pasta just like sea water.
You might not need to use all of the reserved pasta water, see how much you need to make the sauce as you make it.
Fridge: Store in the fridge in a sealed container for up to 3 days.
Reheat: Reheat the pasta in a skillet over low-medium heat, and add a splash of water to thin out the sauce. Do the same if using the microwave.
Freezer: I don’t recommend freezing this pasta, as I found that it breaks when frozen and reheated.