Easy white wine and butter pasta sauce

Name: Easy white wine and butter pasta sauce
Prep time: 10 min
Cook time: 10 min
Ingredients: 200 grams dried pasta (I use spaghetti) (or 300 grams fresh); 1 tablespoon olive oil; 3 cloves garlic (finely chopped); 1/2 cup white wine (I use a Sauvignon Blanc); 70 grams butter (cut into four equal pieces (see notes)); 1/4 teaspoon sea salt; 1/4 - 1/2 teaspoon black pepper (optional); 60 grams parmesan (finely grated (see notes)); 1/2 cup packed flat leaf parsley (very finely chopped)

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5 from 24 votes

A white wine and butter pasta sauce is such an easy go-to. With garlic and Parmesan added in, you’ve got an addictive mid-week meal that comes together in the time it takes to cook your pasta. Eating it straight from the pan is highly encouraged.

A stainless steel frying pan with cooked spaghetti in a white wine butter sauce. Tongs resting on top and a fork twirled into pasta.

I crave this kind of pasta sauce often as it is buttery, garlicky, cheesy, and full of flavor. Italian purists may not approve since this leans more French than Italian, but you all know I’m not traditional. A white wine and butter pasta sauce really is one of my favorites, and the garlic and parmesan make it crazy delicious. Follow my tips below for a perfectly smooth, emulsified sauce every time.

I used dried spaghetti here as my method works so well with a long shape, but it will work with any pasta, fresh or dried. You could even make some from scratch, my Pasta Dough Recipe and Homemade Pappardelle would be perfect. For another sauce using this same method, try my Anchovy Butter Pasta with White Wine or my Butter Parmesan Pasta for a brown butter twist.

Ingredients

White wine - Use a wine you enjoy drinking (you’ll only need ½ cup). I usually go for Sauvignon Blanc. If you prefer not to cook with wine, you can swap it for chicken stock, just add a small squeeze of lemon at the end to bring back the acidity.

Garlic - Fresh cloves only. Jarred garlic tastes completely different and won’t give the same flavour.

Butter – You can use either salted or unsalted butter. If you choose unsalted, make sure to season the sauce to taste as you go. (Salted butter can vary in saltiness, so just adjust the final seasoning accordingly.)

Black Pepper - I add it to everything. It makes this simple sauce really sing.

Parmesan - Use the best you can, but supermarket blocks are fine. Just avoid pre-grated bags as additives stop it from melting smoothly.

Pasta water - ALWAYS reserve pasta water when you drain it. Transfer the pasta straight into the sauce from the water so then the pasta water is just left sitting in the pot for you to use as you need.

Italian parsley - A small handful of finely chopped parsley at the end brightens the sauce and adds a fresh and colourful finish.

Tips for getting parmesan to melt into a pasta sauce

Adding parmesan to a sauce seems simple, but it can easily turn stringy or clump into little balls - nightmare! Chefs often toss the pan quickly, like when making cacio e pepe, but that’s not the easiest move at home. Here’s the method I prefer.

First, grate your parmesan very finely. A small smoothie blender turns it into a perfect crumb texture. Otherwise, use a Microplane or the star side of a box grater.
When you add the pasta to the butter sauce, toss it well and spread it into an even layer. Turn the heat to low, then sprinkle the parmesan evenly over the top. You want the cheese hitting the pasta, not the butter, that’s the key to a smooth sauce.
Let it melt gently, then toss quickly with tongs (or a spatula for short shapes) until the sauce is silky and emulsified. Serve immediately. See the video in the recipe card to see it in action!

A wooden chopping board with a plastic cup tipped over and crumbled parmesan coming out onto a spoon.

How to make this recipe

Full ingredient list, method and short tutorial video are in recipe card below. The video will be very helpful to see the process so definitely check that out.

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Wine being poured into a fry pan with garlic.

ONE: Gently fry the garlic in the olive oil for 30 seconds or so. Add the white wine and bring to a simmer.

Cube of butter being whisked into the wine mixture.

TWO: Add the butter, one cube at a time whisking into the wine.

More butter whisked to form the butter sauce.

THREE: Keep going until all four cubes are whisked into the sauce, keeping it at a gentle simmer the whole time.

Pasta water being poured into the butter mixture.

FOUR: Add ¼ cup pasta water and whisk really vigorously. Let it thicken slightly for 30 seconds - 1 min.

Linguine tossed into the sauce with a layer of parmesan cheese on top.

FIVE: Add your cooked pasta, toss well and then sprinkle the grated parmesan cheese on top in an even layer.

Parmesan cheese melting on top of the pasta.

SIX: Let it melt on top, undisturbed for a couple of mins until it looks like this. The heat should be at lowest setting.

Tongs holding up the linguine coated in sauce.

SEVEN: With tongs, toss the pasta over and over until the pasta is coated in an even silky sauce.

EIGHT: Add the chopped parsley and toss again, serve straight away.

White plate wth spaghetti and sliced gldne brown chicken on top. Fork resting with noodles twirled around it.

Add some protein?

Try my Garlic Parmesan Pasta with Chicken, it has the same silky butter base with tender, golden chicken on top.

Get the recipe

Why pasta water is your best friend!

Pasta water is essential for almost every sauce I make. The starch in the water acts as a natural thickener and helps the sauce cling to the pasta.

I never drain pasta in a colander, I always transfer it straight into the sauce with a spider strainer so the starchy water is left in the pot. That way you can ladle in as much as you need. If you need a refresher on the ideal pasta, water, salt ratio, my Guide to Cooking the Perfect Pasta breaks it all down simply.

Pasta absorbs liquid quickly, so don’t be afraid to add enough water to keep the sauce loose and silky. By the time it’s in bowls, it will have tightened to the perfect consistency. With a little practice, you’ll know exactly how it should look.

Cooked spaghetti in a white wine butter pasta with fork twirling into noodles.

Recipe FAQs

Can I make this without wine?

Yes, if you prefer to cook without wine then substitute for chicken or vegetable stock and add ½ - 1 tablespoon of lemon juice.

Why does my parmesan go stringy when cooked?

This happens when the cheese hits too much liquid or the heat is too high. Grate your parmesan very finely, keep the heat low, and let it melt gently on top of the pasta, not directly into the sauce. Once it softens, toss quickly until smooth and emulsified.

How do I time the sauce and pasta cooking?

Timing is always a touch tricky but after the first time you make it, you'll have it down. This sauce takes about 7 minutes to make so if using dried pasta you'll start the sauce once the pasta has been cooking for a couple of minutes.

Can I cook the pasta before the sauce?

Yes. Just reserve a cup of pasta water before draining, and toss the cooked pasta with a little butter to stop it sticking or overcooking.

Can I double the recipe?

Absolutely! Just double everything straight across. I test most pasta recipes for two people because it’s how many are in my house, but this one scales really well.

Love a butter sauce?

SAME! Butter sauces are my absolute favourite as they are rich, simple, and so delicious. If you want more buttery, flavor packed pasta sauces, check out all my butter pasta sauces. For a classic, try my 10 Minute Brown Butter for Pasta, or read my Guide to the Best Butter Sauce for Pasta for a full overview.

Did you make this recipe?

I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

Easy white wine and butter pasta sauce

5 from 24 votes

Author: Emilie Pullar

Prep time:10

Cook Time:10

Servings: 2 people

Print Recipe Pin Rate

A quick white wine and butter pasta sauce with garlic, parmesan, and fresh parsley. It's silky, simple, and incredibly delicious.

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Ingredients

200 grams dried pasta (I use spaghetti) or 300 grams fresh
1 tablespoon olive oil
3 cloves garlic finely chopped
½ cup white wine I use a Sauvignon Blanc
70 grams butter cut into four equal pieces (see notes)
¼ teaspoon sea salt
¼ - ½ teaspoon black pepper optional
60 grams parmesan finely grated (see notes)
½ cup packed flat leaf parsley very finely chopped

Instructions

Get a pot of well salted water on to boil and cook your pasta according to instructions. If you are using fresh pasta you will cook it when the sauce is almost ready as it won't take long. (see notes)
Heat the olive oil in a large pan (that will fit the pasta in at the end) over medium heat.
Add the garlic and cook for 30 seconds or so, moving it around so it doesn't brown.
Lower the heat slightly and add the wine, it will bubble up a lot.
Cook so it is gently simmering for about 4 mins, you are wanting to reduce it down roughly by half.
Add the butter pieces in, one at a time, letting each piece melt and whisking well in between each addition.
You should end up with a very yellow and slightly thickened sauce at the end. You want to time your pasta cooking so the sauce isn't sitting around too long as it can separate. Keep whisking it over a low heat if your pasta isn't ready.
Add a ¼ cup reserved pasta water and whisk vigorously. I like to whisk and shake the pan at the same time to get a nice emulsified sauce.
Add the salt and pepper (taste the sauce first if you are worried about it being too salty etc, it depends what butter you use)
Add the pasta straight in and toss with the sauce using tongs.
Turn the heat down to low and sprinkle the parmesan over the top of the pasta in an even layer.
Leave it alone until it is melting on top, about 1 min, then toss it with tongs really quickly. Tossing over and over until you get a nice thick sauce. Check out video below to see this in action!
Add the parsley, stir and serve!
Top with extra parmesan if you wish (I do!)

Video

Notes

Butter - You can use either salted or unsalted butter. If you choose unsalted, make sure to season the sauce to taste as you go. (Salted butter can vary in saltiness, so just adjust the final seasoning accordingly.)

Parmesan - Parmesan can turn stringy if it isn’t grated finely enough. I blend mine into a fine crumb using a small smoothie blender. Otherwise, use a Microplane or the star side of a box grater. Avoid the regular grater side and never use pre-grated bags as the additives stop it from melting smoothly.

Parsley - Completely optional. It adds a nice fresh touch to this rich sauce, but leave it out if you prefer it plain.

Salt and pepper - I’m a big black pepper fan, but you can leave it out if you’d like. Season the sauce to your taste, especially if using salted butter.

Timing - Timing pasta and sauce is always the trickiest part. This sauce takes about 7–8 minutes before adding the pasta, so if you’re using dried pasta, start the sauce once the pasta has been cooking for 2–3 minutes. You'll get the hang of it after making it once.

Need an easy side dish? Serve it with my Iceberg Wedge Salad.

Author: Emilie Pullar

Prep Time: 10

Cook Time: 10

Course: Butter Sauces

Cuisine: Italian Inspired

Keyword: pasta, white wine butter sauce

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