Garlic Butter Noodles (Print)

Tender noodles coated in rich garlic butter, enhanced by parsley and optional Parmesan cheese.

# Components:

→ 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 more for boiling water
07 - 1/4 tsp freshly ground black pepper

→ Finishing

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/4 cup pasta cooking water, then drain noodles.
02 - Melt butter in a large skillet over medium-low heat. Add minced garlic and red pepper flakes if using. Sauté gently for 1–2 minutes until fragrant without browning.
03 - Add drained pasta to skillet, tossing to coat with butter mixture. Add reserved pasta water if noodles appear dry.
04 - Stir in parsley, sea salt, and black pepper. Toss thoroughly to combine.
05 - Divide noodles between plates. Garnish with Parmesan cheese and lemon zest if desired. Serve immediately.

# Chef Secrets:

01 -
  • It comes together in the time it takes to boil water, making it perfect for those nights when cooking feels like too much work but takeout feels like too much effort
  • The garlic butter sauce clings to every strand of noodles, creating an incredibly rich dish from just a handful of basic ingredients
02 -
  • Burned garlic tastes bitter and ruins the whole dish, so keep the heat at mediumlow and watch it like a hawk
  • That starchy pasta water is liquid gold, it transforms melted butter into a silky sauce that actually clings to the noodles
03 -
  • Mince your garlic finely so it melts into the butter rather than leaving chunky bites
  • Grate your own Parmesan instead of using pregrated cheese, it melts better and tastes fresher
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