Garlic Parmesan Pasta
A creamy, buttery Garlic Parmesan Pasta made in one pan with simple pantry ingredients. Ready in 30 minutes and perfect for a quick no-meat weeknight dinner.
Equipment
- Large pot
- Large skillet
- Fine grater
Ingredients
- 12 oz spaghetti or linguine
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 6 cloves garlic minced
- 1/2 tsp red pepper flakes optional
- 1 cup Parmesan cheese freshly grated
- 1/2 cup reserved pasta water
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 tbsp fresh parsley chopped
Instructions
- Boil a large pot of salted water and cook the pasta until al dente. Reserve 1/2 cup of pasta water before draining.
- Melt butter with olive oil in a large skillet over medium heat.
- Add minced garlic and red pepper flakes. Stir constantly for 1 to 2 minutes until fragrant but not browned.
- Toss the drained pasta into the skillet and mix well to coat in the garlic butter.
- Add pasta water a little at a time, stirring until the sauce reaches a silky consistency.
- Remove from heat and stir in freshly grated Parmesan until melted and creamy.
- Season with salt and pepper, top with parsley, and serve immediately.
Notes
- Always reserve pasta water before draining - it is key to the creamy sauce.
- Use freshly grated Parmesan only for a smooth melt.
- Remove skillet from heat before adding cheese to avoid clumping.
- Leftovers keep in the fridge for up to 3 days - reheat with a splash of water over low heat.