Garlic Butter Pasta (Printable)

Comforting pasta coated in rich garlic butter sauce with lemon and Parmesan cheese.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Garlic Butter Sauce

02 - 4 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 2 tbsp extra-virgin olive oil
05 - 1/4 tsp crushed red pepper flakes
06 - Zest of 1 lemon
07 - 1 tbsp fresh lemon juice
08 - 1/4 cup freshly grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Bring a large pot of salted water to a rolling boil. Add spaghetti or linguine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy cooking water. Drain pasta thoroughly.
02 - In a large skillet over medium heat, combine olive oil and butter. Once butter melts and begins to foam, add minced garlic. Sauté for 1 to 2 minutes until fragrant and lightly golden, taking care not to brown. Stir in red pepper flakes and lemon zest to infuse the flavors.
03 - Transfer the drained pasta directly into the skillet with the garlic butter sauce. Using tongs, toss vigorously to coat every strand evenly. Add small amounts of the reserved pasta water as needed to achieve a silky, emulsified consistency that clings to the noodles.
04 - Pour in fresh lemon juice and sprinkle half the Parmesan cheese over the pasta. Continue tossing until the cheese begins to melt and coat the noodles. Season generously with salt and freshly ground black pepper, adjusting to your preference.
05 - Divide the pasta among four warmed plates. Sprinkle the remaining Parmesan cheese over each serving and finish with a generous scattering of fresh parsley. Serve immediately while hot and aromatic.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The sauce ingredients are probably already in your fridge right now
  • That perfect balance of bright lemon and rich butter makes it impossible to stop eating
02 -
  • I once skipped reserving pasta water and the sauce was disappointingly thin, now I never forget that step
  • Adding the lemon juice at the end prevents it from breaking the dairy and keeps the flavor bright
03 -
  • Grate your Parmesan fresh from a wedge, the pre-grated stuff just doesn't melt the same way
  • Room temperature butter incorporates into the sauce much more smoothly than cold straight from the fridge

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