Garlic Butter Spaghetti

A fast spaghetti dish tossed with butter, garlic, parsley, and a little pasta water for a glossy sauce. Good for weeknights or a simple side.

Instructions

1. 1

   Bring a large pot of water to a rolling boil over high heat. Add the kosher salt so the water tastes lightly seasoned.

2. 2

   Add the spaghetti and cook, stirring once or twice, until al dente according to the package timing, usually 9-11 minutes. Scoop out 1 1/2 cups (360 ml) pasta water before draining.

3. 3

   While the pasta cooks, melt the butter in a large skillet over medium-low heat. When it is fully melted and foamy, add the garlic and red pepper flakes if using.

4. 4

   Cook the garlic gently for 30-60 seconds, stirring often, until fragrant and just softened. Do not let it brown, or the sauce can taste bitter.

5. 5

   Add 1/2 cup (120 ml) of the pasta water to the skillet and simmer for about 30 seconds, swirling the pan until the liquid looks slightly cloudy and combined with the butter.

6. 6

   Add the drained spaghetti, fine salt, and black pepper. Toss over medium heat for 1-2 minutes, adding more pasta water a splash at a time, until the noodles look glossy and evenly coated rather than oily.

7. 7

   Turn off the heat and toss in the parsley. Taste and adjust with more salt, black pepper, or a little extra pasta water if the pasta tightens up.

8. 8

   Serve right away with grated Parmesan on top. The sauce should lightly cling to the strands and pool only minimally at the bottom of the bowl.

Tips for the Best Garlic Butter Spaghetti

• Do not brown the garlic. If it starts taking on color, lower the heat right away and add a splash of pasta water to cool the pan.
• Reserve plenty of pasta water before draining. The starch in the water is what helps the butter turn into a silky sauce.
• Use spaghetti, linguine, or fettuccine if needed, but long pasta works best because it tosses evenly with the butter sauce.
• For a brighter finish, add 1-2 tsp (5-10 ml) lemon juice off the heat. It is not traditional to every version, but it works well if the dish tastes too rich.
• If you want a fuller meal, serve it alongside grilled chicken, shrimp, or sautéed greens rather than adding lots of extra butter to the pasta itself.
• Chop the parsley and mince the garlic ahead of time, but cook the dish just before serving for the best texture.

Storage and Reheating

This pasta is best eaten fresh, since butter sauces thicken as they sit. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a few tablespoons of water until the sauce loosens and coats the pasta again.

Frequently Asked Questions

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