Garlic Butter Noodles (Print Version)

Tender noodles tossed in rich garlic butter with hints of parsley and parmesan for a comforting dish.

# What You'll Need:

→ Pasta

01 - 7 oz spaghetti or fettuccine

→ Garlic Butter

02 - 3 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1/4 tsp crushed red pepper flakes (optional)
05 - 2 tbsp finely chopped fresh parsley
06 - 1/2 tsp sea salt, plus additional for pasta water
07 - 1/4 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp grated Parmesan cheese (optional)
09 - Zest of 1/2 lemon (optional)

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water, then drain.
02 - While pasta cooks, melt butter in a large skillet over medium-low heat. Add minced garlic and red pepper flakes if using. Sauté gently for 1 to 2 minutes until fragrant but not browned.
03 - Add drained pasta to the skillet and toss to coat in garlic butter. If noodles appear dry, add a splash of reserved pasta water.
04 - Stir in parsley, salt, and black pepper. Toss thoroughly to combine.
05 - Divide noodles between bowls. Top with Parmesan cheese and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • It's ready faster than you can set the table, which means no hunger-induced decisions you'll regret.
  • The butter and garlic do all the heavy lifting, so the whole thing tastes like you actually tried.
  • It's the perfect base for whatever vegetables or proteins you want to throw in when you're feeling ambitious.
02 -
  • Don't skip saving the pasta water—those starch molecules are what make the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Garlic burns easily, so if your heat's too high, you'll end up with bitter-tasting flecks that ruin the whole dish. Medium-low is your friend here.
03 -
  • Use a skillet large enough that the pasta can spread out a little when you add it. A crowded pan means uneven coating.
  • The best version of this dish is made with real Parmigiano-Reggiano, grated fresh from a block. It tastes completely different from the pre-grated stuff and is absolutely worth the extra minute.
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