Garlic Butter Pasta with Parmesan

Name: Garlic Butter Pasta with Parmesan
Cook time: 15 min
Ingredients: 200 grams dried pasta (or 300 grams fresh); 50 grams butter (see notes on salted vs unsalted); 1/2 teaspoon black pepper; 3-4 garlic cloves (finely minced); 40 grams Parmesan cheese (finely grated); salt to taste; 1/4 teaspoon red pepper flakes; 1/2 cup Italian parsley (finely chopped)

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5 from 1 vote

The simplest dishes like this garlic butter pasta are often the most satisfying. With just butter, fresh garlic, parmesan and pasta water, it creates a silky, glossy sauce that comes together in 15 minutes. Keep it simple for kids or add red pepper flakes and fresh parsley to elevate it.

White plate with linguine in a garlic butter sauce. Fork resting in with noodles wrapped around.

Hi! I can’t believe it’s taken this long to write a simple garlic butter pasta recipe. I already have a confit garlic butter sauce on the site but sometimes a 15 minute dinner is the only option. The best thing about this recipe is that it still feels slightly fancy but uses very basic ingredients and no special skills. The way I melt parmesan into the sauce is so easy and creates the glossiest, restaurant worthy finish.

I have so many variations on this for you to try next time. For a slightly fancier version, my reader favourite white wine and butter pasta is a must. You could also make it creamy with my white pasta sauce base. This is also a fantastic recipe for adding any cooked vegetables or protein you have on hand.

Main ingredients

Butter - Salted or unsalted butter both work here. I often use salted butter as it seasons the sauce for me and this is a lazy dinner, but use unsalted if you prefer more control over the seasoning.

Garlic - Fresh garlic cloves are best, jarred garlic just doesn't taste the same. I like to really finely mince it.

Pasta water - This needs to be nice and starchy as it helps the butter and parmesan emulsify into a silky sauce. See my pasta cooking guide for the perfect pasta to water ratios.

Parmesan cheese - Finely grate the parmesan with a microplane, or grind it into a powder, so it melts smoothly into the sauce without clumping.

Parsley and red pepper flakes (optional) - A sprinkle of parsley and pinch of red pepper flakes elevate the pasta slightly if you want it to feel a little more fancy.

How to make garlic butter pasta

The full ingredient list and more detailed method are in the recipe card below. This is a visual reference.

1. Boil your pasta in well salted water, reserving a cup of starchy pasta water before draining.

2. When the pasta has four minutes left, melt the butter in a large skillet over a medium heat.

3. Add the black pepper, minced garlic (and red pepper flakes if using) and gently cook for 30-60 seconds, stirring so it doesn't brown.

4. Add ¼ cup of pasta water (straight from pot) and whisk vigorously to emulsify the butter and pasta water. Let it gently bubble away for 1 minute.

5. Add the pasta in, toss then sprinkle the parmesan cheese on top in an even layer. Let it melt for a minute, undisturbed over a low heat.

6. Toss over and over until the cheese melts and a silky, glossy sauce appears. Toss through the parsley if using then serve immediately.

Expert tips for this recipe

Undercook your pasta slightly. Follow the package directions but cook the pasta about 1 minute less so it can finish cooking in the sauce and still be al dente.
Finely grate the parmesan. Finely grate the parmesan cheese with a microplane or grind it into a powder so it melts smoothly into the sauce.
Use a long pasta shape. A long pasta shape like spaghetti, linguine or fettuccine works best for this method as it’s easier to toss and spin in the pan.
To make this a perfect dinner for busy weeknights, get the pasta onto boil and then prep the rest of the ingredients. You can be finished in 15 minutes.
Use fresh garlic cloves and finely mince them to get maximum garlic flavor.

Linguine noodles wrapped around a fork with the garlic butter glossy on top.

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Common questions

Can I use jarred garlic?

Fresh garlic is best for this recipe as jarred garlic doesn’t have the same flavor.

Is unsalted or salted butter best for a sauce?

Either is fine. If you prefer to control the seasoning yourself then use unsalted and add salt to taste. I often use salted as I think a simple sauce like this should lean salty anyway.

Can I reheat garlic butter pasta?

Butter sauces are best eaten fresh, they can separate when re-heated so I don't advise it.

Some more recipes to try

If you loved this garlic butter pasta dish then head to my recipe section for so many other quick pasta recipes. Here are a few other weeknight favorites to try next time.

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

Garlic Butter Pasta with Parmesan

5 from 1 vote

Cook Time:15

Servings: 2 people

Print Recipe Pin Rate

This garlic butter pasta is silky, glossy and ready in minutes with butter, fresh garlic, parmesan and pasta water. A simple but incredibly delicious dinner.

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Ingredients

200 grams dried pasta or 300 grams fresh
50 grams butter see notes on salted vs unsalted
½ teaspoon black pepper
3-4 garlic cloves finely minced
40 grams Parmesan cheese finely grated
salt to taste

Optional

¼ teaspoon red pepper flakes
½ cup Italian parsley finely chopped

Instructions

Bring a pot of well salted water to the boil. Reserve at least 1 cup of the pasta water before draining.
When the pasta has four minutes left to cook, melt the butter in a large skillet over medium heat. Add the black pepper, minced garlic (and red pepper flakes if using) and cook for about 30–60 seconds, stirring, until fragrant. Be careful not to let it brown.
Add ¼ cup of pasta water straight from the pot to the skillet and whisk vigorously to combine the butter and water into a light sauce. I like to shake the pan back and forth with my left hand while whisking with my right.
Let it gently simmer for a minute.
Transfer the pasta straight into the skillet and toss well to coat in the garlic butter.
Sprinkle the finely grated parmesan in an even layer over the pasta. Leave it to gently melt over a very low heat for about a minute, undisturbed.
With tongs toss or spin continuously until the cheese melts into the sauce and it becomes silky and emulsified.
Add another splash of pasta water and toss if needed to loosen the sauce and make it slightly more creamy. Season to taste. If you have used salted butter you shouldn't need to add salt.
Mix the parsley through if using then serve straight away.

Video

Notes

Salted vs unsalted butter - Both work well. I often use salted butter as it seasons the sauce from the start, but if using unsalted simply adjust the salt at the end.

Garlic - Freshly minced garlic gives the best flavor here. Jarred garlic doesn’t have the same taste. I used three big cloves, it really depends on the size you have and how strong you want it to be.

Finely grated parmesan - Use a microplane or grind the parmesan into a powder so it melts smoothly into the sauce without clumping. I grind it with a smoothie maker.

Keep the heat gentle - When adding the parmesan, keep the heat very low so the cheese melts smoothly and the pasta doesn't stick to the bottom.

Cook Time: 15

Course: dinner, Main Course

Cuisine: Italian

Keyword: butter pasta, easy pasta, garlic butter pasta

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Hi, I'm Emilie

I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.