Description
This garlic butter pasta recipe is easy to make and delicious. Perfect for a quick meal!
Ingredients
Scale
- 1 pound dry pasta (fettuccine, linguine, or egg noodles work best)
- 1/2 cup unsalted butter
- 4 cloves garlic
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/2 cup reserved pasta water
Instructions
- Fill a large pot with water and add a generous tablespoon of salt. Bring it to a rolling boil.
- Add your pasta and cook it according to the package directions, aiming for “al dente.”
- Before draining the pasta, scoop out about a cup of the boiling pasta water.
- In the same pot, melt the stick of butter over medium-low heat. Add the minced garlic and a pinch of salt. Cook the garlic for about two minutes, stirring constantly.
- If using heavy cream, pour it into the butter and garlic now. Whisk it together and let it simmer for one minute.
- If skipping the cream, add half of your reserved pasta water to the butter.
- Add the cooked noodles back into the pot with the garlic butter. Toss thoroughly so every strand is coated.
- While the noodles are still hot, sprinkle in the Parmesan cheese and the black pepper.
- If the noodles look dry or the cheese is clumping, add more reserved pasta water to loosen the sauce.
- Stir in fresh parsley at the end.
- Serve immediately in warm bowls with extra cheese on top if desired.
Notes
- Avoid overcooking the pasta for the best texture.
- Feel free to add more garlic or cheese to suit your taste.
- Can be served as a main dish or side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg