I discovered an effortless way to make Garlic Butter Pasta that ignited my curiosity from the first bite. The simple blend of garlic, butter and other select ingredients creates a dish that surprises and delights with every mouthful. Give it a try, and you’ll soon understand the magic behind this secret recipe.

Jump to Recipe

I’ve always loved Italian dishes and I’ve been working on perfecting this garlic butter spaghetti recipe for a while now. I found the secret really is in keeping it simple using just a few key ingredients like 400g of spaghetti pasta, 6 garlic cloves minced just the right way and a half cup of unsalted butter.

I also mix in 2 tablespoons of extra virgin olive oil, a teaspoon of salt and even a touch of red pepper flakes to give it a little kick. When cooking, letting the garlic simmer with butter creates a flavor thats hard to beat and then I toss in some freshly chopped parsley to finish it off.

Sometimes I add in a handful of grated Parmesan cheese to take the dish to another level. I couldnt be more excited to share how these simple steps come together to create an unforgettable garlic butter spaghetti that will impress anyone at your dinner table.

Why I Like this Recipe

I like this recipe because it’s super simple and perfect for nights when I want something tasty without too much fuss. The garlic and butter combo makes the pasta really flavorful and, honestly, it’s hard to beat that rich, savory taste. I also love that I can switch up the heat by adding red pepper flakes – sometimes I crave a little spice and other times I don’t. Lastly, tossing in fresh parsley and Parmesan always makes me feel like I’m eating something special that still reminds me of home.

Ingredients

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Spaghetti pasta: a primary carb source that gives energy and a satisfying, chewy bite.
Garlic: intensifys flavor, offers healthy antioxidants, and makes the dish extra tasty.
Unsalted butter: delievers creamy richness and smooth texture while supplying necessary fats.
Extra virgin olive oil: adds healthy fats that boost flavor and improve overall dish quality.
Red pepper flakes: an optional spice that gives a subtle heat balancing the buttery base.
Freshly chopped parsley: brings a herby, fresh note that livens up the entire plate.
Parmesan cheese: supplies protein and a tangy salty kick, making every bite yummy.

Ingredient Quantities

400g spaghetti pasta (or about 14 oz)

6 garlic cloves, thinely sliced or minced

1/2 cup unsalted butter (around 1 stick)

2 tbsp extra virgin olive oil

1 tsp salt (plus extra for the pasta water)

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional if you like it spicy)

2 tbsp freshly chopped parsley

1/2 cup grated Parmesan cheese (optional but really tasty)

How to Make this

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1. Start by bringin a large pot of water to boil then add a generous pinch of salt before tossin in the 400g of spaghetti pasta. Cook the pasta until it’s al dente then drain, savin about 1 cup of pasta water.

2. While the pasta is cookin, heat 2 tbsp of extra virgin olive oil along with 1/2 cup of unsalted butter in a large, deep pan over medium-low heat.

3. Once the butter starts meltin, add the 6 garlic cloves (thinly sliced or minced) and stir slowly. Let the garlic sizzle for about a minute until it just starts turnin light golden. Be careful not to burn it.

4. If you like a little kick, add 1/4 tsp of red pepper flakes along with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir ’em into the garlic butter.

5. Add the drained spaghetti straight into the pan with your garlic butter and toss well so the pasta gets coated evenly.

6. Stir in a bit of the reserved pasta water to help meld the butter and garlic into a smooth sauce. Add more as needed to keep it shiny and a bit saucy.

7. Next, sprinkle in 2 tbsp of freshly chopped parsley and toss again to combine all the flavors.

8. If youre feelin extra cheesy, mix in 1/2 cup of grated Parmesan cheese right at the end.

9. Give everything a final toss, taste, and adjust the salt and pepper if needed.

10. Serve your garlic butter spaghetti hot and enjoy this simple but fulfilling comfort meal.

Equipment Needed

1. A large pot to bring the water to boil and cook the pasta
2. A colander to drain the pasta and save the pasta water
3. A measuring cup to measure around 1 cup of pasta water
4. A large deep pan to melt the butter and heat the olive oil for the sauce
5. A sharp knife and cutting board to slice or mince the garlic
6. Measuring spoons for the extra virgin olive oil, butter, salt, red pepper flakes, and black pepper
7. Tongs or a spatula to toss and mix the pasta with the garlic butter sauce

FAQ

Q: Can I use a different pasta than spaghetti?

A: Yeah, you can totally use linguine or even fettuccine if you prefer but spaghetti really helps the sauce stick on each strand.

Q: What if I dont like too much garlic?

A: No worries. You can reduce the amount of garlic cloves, but be sure not to cut it out completely because that’s what gives this dish its amazing flavor.

Q: How can I tell when the pasta is al dente?

A: The best way is to taste a strand around 8 minutes into cooking. It should be soft on the outside with a little bite in the middle.

Q: What should I do if my garlic starts to burn?

A: Just keep an eye on it and lower the heat if needed. Stir frequently. Burnt garlic can taste bitter, so it's better to cook it on a lower flame.

Q: Can I add more spices or extras?

A: For sure. Try adding some lemon zest or even a little bit of basil for extra flavor. Some even like a splash of white wine after adding the butter for a tangy twist.

The SECRET To Amazing Garlic Butter Spaghetti Recipe Substitutions and Variations

If you’re out of spaghetti, try linguine, fettuccine, or even angel hair pasta.
Don’t have unsalted butter? Use salted butter but cut back on the extra salt for the boiling water.
No extra virgin olive oil on hand? Vegetable oil or avocado oil can work if you’re in a pinch.
If Parmesan cheese isn’t available, substitute with Pecorino Romano or Grana Padano for a similar cheesy kick.
Fresh parsley can be swapped for basil or even cilantro if you’re looking to try a different fresh flavor.

Pro Tips

1. Try not to let the garlic get too dark when its cooking cause burnt garlic can make your whole dish taste bitter. Keep it on a low-medium heat and stir it constantly so it gets that perfect light golden color.

2. Always save a cup of that pasta water when you drain your spaghetti. It might feel like a hassle but it really helps to blend your butter and garlic into a smoother sauce when you add just a bit of it.

3. Toss the spaghetti really well in the butter and garlic mix so that every strand gets coated evenly. If you rush this part, you might end up with some parts that are bland while others are overloaded with cheese or spices.

4. If you like a little spicy kick, don’t be afraid to experiment with more red pepper flakes. But remember to start with small amounts and taste as you go, cause it’s easier to add more than to fix a dish that’s too hot.

The SECRET To Amazing Garlic Butter Spaghetti Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I discovered an effortless way to make Garlic Butter Pasta that ignited my curiosity from the first bite. The simple blend of garlic, butter and other select ingredients creates a dish that surprises and delights with every mouthful. Give it a try, and you'll soon understand the magic behind this secret recipe.

Servings

servings

Calories

700

kcal

Equipment: 1. A large pot to bring the water to boil and cook the pasta
2. A colander to drain the pasta and save the pasta water
3. A measuring cup to measure around 1 cup of pasta water
4. A large deep pan to melt the butter and heat the olive oil for the sauce
5. A sharp knife and cutting board to slice or mince the garlic
6. Measuring spoons for the extra virgin olive oil, butter, salt, red pepper flakes, and black pepper
7. Tongs or a spatula to toss and mix the pasta with the garlic butter sauce

Ingredients

400g spaghetti pasta (or about 14 oz)
6 garlic cloves, thinely sliced or minced
1/2 cup unsalted butter (around 1 stick)
2 tbsp extra virgin olive oil
1 tsp salt (plus extra for the pasta water)
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional if you like it spicy)
2 tbsp freshly chopped parsley
1/2 cup grated Parmesan cheese (optional but really tasty)

Directions

Start by bringin a large pot of water to boil then add a generous pinch of salt before tossin in the 400g of spaghetti pasta. Cook the pasta until it’s al dente then drain, savin about 1 cup of pasta water.
While the pasta is cookin, heat 2 tbsp of extra virgin olive oil along with 1/2 cup of unsalted butter in a large, deep pan over medium-low heat.
Once the butter starts meltin, add the 6 garlic cloves (thinly sliced or minced) and stir slowly. Let the garlic sizzle for about a minute until it just starts turnin light golden. Be careful not to burn it.
If you like a little kick, add 1/4 tsp of red pepper flakes along with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir 'em into the garlic butter.
Add the drained spaghetti straight into the pan with your garlic butter and toss well so the pasta gets coated evenly.
Stir in a bit of the reserved pasta water to help meld the butter and garlic into a smooth sauce. Add more as needed to keep it shiny and a bit saucy.
Next, sprinkle in 2 tbsp of freshly chopped parsley and toss again to combine all the flavors.
If youre feelin extra cheesy, mix in 1/2 cup of grated Parmesan cheese right at the end.
Give everything a final toss, taste, and adjust the salt and pepper if needed.
Serve your garlic butter spaghetti hot and enjoy this simple but fulfilling comfort meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.