Garlic Butter Pasta

nibbleboard.com/recipes/garlic-butter-pasta

Ingredients

Instructions

1. Bring a large pot of generously salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add sliced garlic and cook gently until just fragrant and barely golden — not browned.
3. Add drained hot pasta directly to the skillet with the garlic butter. Toss with tongs, adding a splash of pasta water to loosen.
4. Add the remaining 2 tablespoons of butter and continue tossing until it melts into a silky, glossy sauce. Add more pasta water a tablespoon at a time if needed.
5. Remove from heat. Add parmesan cheese, parsley, salt, and pepper. Toss continuously until the cheese melts into the sauce.
6. Serve immediately with extra grated parmesan on top.

Nutrition per Serving

Chef Tips

• I've found that slicing the garlic instead of mincing it gives you these beautiful golden chips in the pasta — plus it's way harder to burn sliced garlic than minced.
• The pasta water is everything here. It's starchy, salty, and it's what turns butter and cheese into an actual sauce instead of a greasy mess. Don't skip reserving it.
• After trying both ways, I always add the butter in two stages — half to cook the garlic, half at the end. The second addition stays silky instead of breaking.
• You can swap parsley for fresh basil in the summer, or toss in a pinch of red pepper flakes if you want a little heat.
• Leftovers reheat surprisingly well — add a splash of water to the skillet and toss over low heat until glossy again.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.