Garlic Butter Spaghetti with Parmesan is the kind of quick, comforting pasta you can make on a busy weeknight with just a handful of pantry staples—and it tastes way more special than the effort it takes.
Why you’ll love this recipe
- Fast: ready in about 15 minutes, start to finish.
- Simple ingredients: spaghetti, butter, garlic, Parmesan, and a few seasonings.
- Big flavor: garlic-butter sauce clings to the noodles with help from pasta water.
- Easy to customize: add lemon, red pepper flakes, or protein.
Ingredients
- 12 oz spaghetti
- 4 tbsp unsalted butter
- 4–6 cloves garlic, finely minced
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp freshly ground black pepper
- 1/4–1/2 tsp crushed red pepper flakes (optional)
- 3/4 cup finely grated Parmesan, plus more to serve
- 1/3–1/2 cup reserved pasta water (as needed)
- 2 tbsp chopped fresh parsley (optional)
- 1 tsp fresh lemon juice or zest (optional, for brightness)
How to make garlic butter spaghetti with Parmesan
- Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente according to package directions.
- Reserve 1 cup of pasta water, then drain the spaghetti.
- While the pasta cooks, melt butter in a large skillet over medium-low heat. Add minced garlic and cook 30–60 seconds, just until fragrant (don’t let it brown).
- Add the drained spaghetti to the skillet. Toss to coat, then add 1/3 cup reserved pasta water and toss again.
- Sprinkle in Parmesan a little at a time, tossing constantly. Add more pasta water, a tablespoon or two at a time, until the sauce looks glossy and coats the noodles.
- Season with salt, pepper, and red pepper flakes (if using). Finish with parsley and a squeeze of lemon if you like. Serve immediately with extra Parmesan.
Tips for the best buttery garlic pasta
- Use low heat for the garlic: browned garlic can turn bitter fast.
- Grate your own Parmesan: it melts smoother than pre-shredded.
- Don’t skip the pasta water: it helps emulsify the butter into a silky sauce.
- Add Parmesan off the highest heat: if your pan is too hot, cheese can clump. If needed, pull the skillet off the burner while tossing.
Easy variations
- Lemon garlic butter spaghetti: add 1–2 tsp lemon zest and 1–2 tbsp lemon juice.
- Garlic butter shrimp spaghetti: sauté 1 lb shrimp in butter, remove, then finish the pasta and toss shrimp back in.
- Extra cozy: stir in a splash of heavy cream (2–3 tbsp) for a richer sauce.
- Greens: toss in baby spinach at the end until just wilted.
Storage and reheating
- Refrigerate: store in an airtight container for up to 3 days.
- Reheat: warm in a skillet over low heat with a splash of water (or broth) to loosen the sauce, tossing until glossy again.
- Note: this pasta is best fresh, but reheats well if you add a little liquid.
Garlic Butter Spaghetti with Parmesan (Printable Recipe)
- Yield: 4 servings
- Time: 15 minutes
- Ingredients: 12 oz spaghetti; 4 tbsp unsalted butter; 4–6 cloves minced garlic; 1/2 tsp kosher salt; 1/4 tsp black pepper; red pepper flakes optional; 3/4 cup grated Parmesan; 1/3–1/2 cup reserved pasta water; parsley and lemon optional.
- Directions: Cook spaghetti in salted water until al dente; reserve pasta water and drain. Melt butter over medium-low; cook garlic 30–60 seconds. Toss pasta with garlic butter; add 1/3 cup pasta water. Add Parmesan gradually while tossing; add more pasta water as needed until glossy. Season and finish with parsley/lemon; serve with extra Parmesan.
