Creamy Garlic Butter Pasta
Spaghetti tossed in a silky sauce of butter, gently cooked garlic, cream and Parmesan, loosened with starchy pasta water. Ready in about 20 minutes.
Equipment
- Large pot
- Large deep skillet
- Colander
- Heatproof mug or measuring cup
- Tongs
- Box grater or microplane
Ingredients
- 12 oz spaghetti or linguine 340 g
- 1 tablespoon salt for the pasta water
- 4 tablespoons unsalted butter 56 g
- 6 cloves garlic finely minced
- 1/4 teaspoon red pepper flakes optional
- 1 cup heavy cream 240 ml
- 3/4 cup finely grated Parmesan 60 g, plus extra to serve; use a vegetarian hard cheese if needed
- 1/4 teaspoon fine salt for the sauce, adjust to taste
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley finely chopped
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon salt. Add the spaghetti and cook until al dente, about 1 minute less than the package time.
- Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta.
- While the pasta cooks, melt the butter in a large deep skillet over medium-low heat. Add the garlic and red pepper flakes, if using, and cook, stirring often, for 1 to 2 minutes, until fragrant and pale golden. Do not let the garlic brown.
- Pour in the cream and bring it to a gentle simmer. Simmer for 2 to 3 minutes, stirring occasionally, until slightly thickened.
- Turn the heat to low. Add the drained pasta and 1/2 cup of the reserved pasta water, and toss with tongs to coat.
- Sprinkle in the Parmesan a handful at a time, tossing continuously until it melts into a smooth, glossy sauce. Add more pasta water, a splash at a time, if the sauce looks thick.
- Season with the 1/4 teaspoon salt and the black pepper, then taste and adjust. Toss in most of the parsley.
- Serve right away, topped with the remaining parsley and extra Parmesan.
Notes
Grate the Parmesan yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Traditional Parmigiano Reggiano is made with animal rennet. For a strictly vegetarian dish, choose a vegetarian Italian-style hard cheese.
The sauce thickens as it sits, so keep a little pasta water on hand to loosen it at the table.