Garlic Butter Pasta
Silky spaghetti tossed in a nutty garlic butter sauce with a hint of heat and tangy Pecorino Romano, ready in under 20 minutes.
Ingredients
Pasta
- 8 ounces spaghetti cook al dente
- 0.5 teaspoon kosher salt for pasta water
Sauce
- 4 tablespoons unsalted butter use European-style if possible
- 4 cloves garlic minced finely
- 0.25 teaspoon red pepper flakes optional for heat
- salt and pepper to taste
To Finish
- 0.25 cup reserved pasta water adds silkiness
- 0.25 cup Pecorino Romano grated
- 1 tablespoon extra-virgin olive oil for gloss
- 2 tablespoons fresh parsley chopped
Instructions
Cook Pasta
- Bring a large pot of water to a rolling boil and add 1/2 teaspoon kosher salt. Stir in the spaghetti and cook until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water, then drain.
Make Sauce
- Melt the butter in a large skillet over medium heat. Once it’s melted and foamy, add the garlic and red pepper flakes. Sauté until fragrant, about 1 to 2 minutes.
- Add the drained pasta to the skillet along with Pecorino Romano, a splash of reserved pasta water, salt and pepper. Toss until the sauce is glossy and coats each strand, adding more water if needed.
- Remove from heat, stir in olive oil and parsley, then serve immediately.
Notes
Reserve extra pasta water beyond the recipe amount—if the sauce cools and thickens it helps revive the glossiness.
For a nutty twist, finish with a drizzle of browned butter before tossing.