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Twirled garlic butter pasta with golden brown butter bits and a fresh lemon zest finish on a white plate.

Garlic Butter Pasta

Rebecca Blumer
Simple yet sophisticated, this garlic butter pasta elevates humble pantry staples into a restaurant-level dish. The secret lies in browning the butter for a nutty depth and using starchy pasta water for a silky, glossy finish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 475 kcal

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Cheese grater

Ingredients
 

  • 8 ounces spaghetti
  • 1/2 cup unsalted butter (1 stick)
  • 8 cloves garlic (minced)
  • 1/3 cup fresh parsley (chopped)
  • 1/2 cup freshly grated Parmesan cheese (divided)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 Tablespoon olive oil

Instructions
 

Boil the pasta, and save the magic water

  • Bring a large pot of salted water to a rolling boil, then drop in the spaghetti and stir for the first minute so it does not clump.
  • Cook according to the package instructions until al dente, it should still have a faint bite in the center. Before draining, reserve some starchy pasta water, then drain and keep the pasta close by.

Build the browned butter base, then gently perfume it

  • Set a large skillet over medium heat and let it warm up, then add the butter and let it melt. Stay nearby as it foams, then the color shifts to golden with tiny browned specks, and the aroma turns nutty and toasted.
  • Lower the heat so the pan calms down, then add the minced garlic and chopped parsley. Sauté, stirring often, for about 1 1/2 to 2 minutes, just until the garlic smells sweet and fragrant, never browned.

Toss, emulsify, and finish with cheese and sheen

  • Add the cooked spaghetti to the skillet and toss until every strand looks glossy and coated. Splash in a little reserved pasta water as needed, then toss vigorously until the sauce looks creamy and unified, not oily.
  • Sprinkle in half the Parmesan and keep tossing until it melts into a silky cloak around the noodles.
  • Season with salt and black pepper to taste, then drizzle the olive oil over the top and toss one final time for a polished, restaurant-style shine.

Notes

Boiling Tip: Salt your pasta water until it tastes like the sea to ensure the noodles are seasoned from within.
Garlic Safety: Sauté minced garlic on low heat for only 1.5 to 2 minutes. Burned garlic turns bitter and will ruin the delicate flavor of the sauce.
Emulsification Secret: Always reserve a half-cup of starchy pasta water. If your sauce looks oily, a small splash and a vigorous toss will create a creamy, unified texture.
Serving Suggestion: Let the finished pasta sit in the pan for 2 to 3 minutes before serving to allow the sauce to fully hug the noodles.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 475kcalCarbohydrates: 44gProtein: 11gFat: 31gSaturated Fat: 18gCholesterol: 65mgSodium: 390mgPotassium: 145mgFiber: 2gSugar: 1gVitamin A: 680IUVitamin C: 9mgCalcium: 145mgIron: 1.8mg
Keyword brown butter, garlic butter pasta, spaghetti
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