When time is short but flavor expectations remain high, this garlic butter pasta delivers restaurant-quality satisfaction in under fifteen minutes. The secret lies not in exotic ingredients but in proper technique and the often-overlooked magic of pasta water.
Simple Ingredient List
What You Need
- 300g spaghetti or linguine – quality dried pasta
- 6 tbsp unsalted butter – room temperature
- 6 cloves garlic – sliced very thin
- ¼ tsp red pepper flakes – optional heat
- ½ cup fresh parsley – roughly chopped
- ½ cup Parmesan cheese – freshly grated
- Salt and black pepper
- Reserved pasta water – the secret ingredient
Quick Cooking Method
Step 1: Boil the Water First
Fill your largest pot with water and add generous salt. Set over high heat and bring to a rolling boil. While waiting, prep all other ingredients – thin garlic slices, chopped parsley, grated cheese. Once cooking begins, everything moves quickly.
Step 2: Cook Pasta Precisely
Add pasta to boiling water and stir immediately to prevent sticking. Cook according to package directions minus one minute – the pasta finishes in the sauce. Before draining, scoop out one full cup of the cloudy, starchy cooking water. This liquid transforms your sauce.
Step 3: Build the Garlic Butter
While pasta cooks, melt butter in your widest pan over medium-low heat. Add sliced garlic and red pepper flakes. Cook slowly and gently, stirring occasionally, until garlic edges turn light golden – about 3 minutes. The garlic should never brown completely; bitter notes develop with overcooking.
Step 4: Create the Emulsion
Pour ½ cup of the reserved pasta water into the garlic butter. It will bubble dramatically. Increase heat to medium-high and let the mixture reduce slightly, swirling the pan.
Add drained pasta directly to the pan. Toss vigorously using tongs, adding more pasta water in small splashes as needed. The starch in the water binds with the butter to create a silky, cohesive sauce that clings to every strand.
Step 5: Finish and Serve
Remove pan from heat. Add most of the Parmesan and half the parsley. Toss continuously – the cheese melts into the sauce, thickening it further. Season with salt and pepper to taste.
Divide among warmed bowls immediately. Top with remaining Parmesan and parsley. Drizzle with quality olive oil if desired.
Key Techniques
- Slice garlic thin and uniform for even cooking
- Never skip the pasta water – it makes or breaks the dish
- Keep pasta moving in the sauce to prevent clumping
- Taste before serving and adjust seasoning boldly
- Work quickly once you start – cold pasta absorbs sauce poorly
Nutritional Information
Per serving (approximately 200g):
- Calories: 485 kcal
- Protein: 14g
- Carbohydrates: 52g
- Fat: 24g
Easy Upgrades
This base recipe welcomes additions. Toss in halved cherry tomatoes at the last moment. Add baby spinach to wilt in the residual heat. Scatter toasted breadcrumbs for crunch. Squeeze lemon juice for brightness.
Make It a Meal
Serve alongside a simple green salad dressed with lemon vinaigrette. Crusty bread helps capture every drop of the buttery sauce. A light white wine complements without overwhelming the delicate garlic flavor.