Garlic Butter Pasta
A refined take on a timeless comfort dish, this garlic butter pasta envelops al dente noodles in a luscious, aromatic butter sauce infused with garlic, then finishes with a delicate scattering of grated parmesan and fresh parsley.
Ingredients
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh parsley
- 1 teaspoon salt
- 8 ounces 225 g dried pasta (spaghetti, linguine, or similar)
- 4 tablespoons 52 g unsalted butter, divided
- 3 cloves garlic thinly sliced
- ½ cup 43 g grated parmesan
Instructions
- Bring a medium saucepot of water to a rolling boil, then generously season with salt. Cook the pasta until tender, following the instructions on the packaging. Before draining, reserve one cup of the starchy pasta water.
- In a separate skillet, melt two tablespoons of butter over medium heat. Gently sauté the sliced garlic just until aromatic, taking care not to brown it.
- Introduce the freshly drained pasta into the skillet along with a portion of the reserved pasta water. Using kitchen tongs, toss vigorously to emulsify the butter and water into a cohesive sauce that adheres to the pasta.
- Incorporate the remaining butter, continuing to toss until fully melted and absorbed. Add more pasta water if needed to maintain a smooth, silky consistency.
- Withdraw from heat, then stir in grated parmesan and chopped parsley. Mix thoroughly to combine and taste for seasoning, adjusting with additional salt if necessary.
- Serve promptly, with an extra sprinkle of parmesan if desired.
Notes
A typical serving size of pasta is 2–3 ounces (60–85 grams) per person.
Always salt your cooking water generously—aim for a seawater-level salinity.
Adjust the amount of reserved pasta water to achieve your preferred sauce texture.
Storing Tips:
Refrigeration: Keep leftovers in an airtight container for up to 3 days.
Reheating: Warm in a skillet over medium-low heat with a dash of water, or microwave with similar adjustments.
Freezing: Not recommended, as the pasta tends to lose its texture upon thawing.