The 20-minute garlic butter pasta I make when I can’t think about dinner. No cream, just butter, garlic and pasta water — silky every single time.
Creamy Garlic Butter Pasta
- 12 oz spaghetti or linguine
Instructions:
- Bring a large pot of heavily salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, add butter and sliced garlic to a cold skillet. Turn heat to medium-low and let the garlic warm slowly until fragrant and lightly golden, about 4 minutes. Do not let it brown.
- Add the drained pasta directly to the skillet along with 1/2 cup of pasta water. Toss vigorously for 1 minute until the sauce emulsifies and coats the pasta.
- Remove from heat. Add parmesan in handfuls, tossing constantly, until melted and silky. Add more pasta water if it looks tight.
- Season with salt and plenty of black pepper. Fold in parsley and serve immediately.
