Viral Garlic Butter Spaghetti (20 Minutes)
Silky spaghetti tossed in a golden garlic butter sauce with parmesan, parsley and a pinch of chilli flakes. On the table in 20 minutes.
Method
- Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 9 minutes. Reserve 1 cup of the pasta water, then drain.
- While the pasta cooks, melt the butter with the olive oil in a large skillet over medium heat.
- Add the sliced garlic and red pepper flakes and cook for 2 minutes, stirring often, until the garlic is pale gold. Take the pan off the heat the moment it colours, so the garlic does not burn.
- Tip the drained spaghetti into the skillet with 1/2 cup of the reserved pasta water and toss for 1 to 2 minutes, until every strand is glossy and coated.
- Add the parmesan a handful at a time, tossing between additions, and loosen with more pasta water if the sauce looks tight.
- Fold in the parsley and lemon zest, season with salt and pepper, and serve at once with extra parmesan on top.
Silky spaghetti tossed in a golden garlic butter sauce with parmesan, parsley and a pinch of chilli flakes. On the table in 20 minutes.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 12 g
- Carbs
- 62 g
- Fat
- 20 g
- Fibre
- 3 g
- Sugar
- 2 g
- Sodium
- 320 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
The starchy pasta water is what turns melted butter into a sauce that clings to the spaghetti. Add it a splash at a time until the sauce looks silky, not greasy.
Substitutions
- Spaghetti — linguine, fettuccine or angel hair
- Parmesan — pecorino romano for a sharper, saltier finish
- Unsalted butter — salted butter; reduce the added salt by half
Serving suggestions
Serve with a green salad and warm garlic bread, or top with a fried egg for a quick weeknight dinner.
Storage
Airtight container in the fridge for up to 3 days.
Reheating
Warm in a skillet over low heat with a splash of water until the sauce loosens and the pasta is hot through.
Equipment
- Large pot
- Large skillet
- Tongs
- Colander
Variations
- Creamy: stir in 1/4 cup heavy cream with the parmesan for a richer sauce
- Prawn: add 8 oz peeled prawns to the garlic butter and cook for 2 to 3 minutes before adding the pasta
- Herb: swap the parsley for basil and add a handful of halved cherry tomatoes at the end
Why it works
Garlic cooked gently in butter turns sweet and mellow instead of harsh, and the starch in the pasta water emulsifies the butter into a smooth sauce that coats each strand instead of pooling at the bottom of the bowl.
Frequently asked questions
Why did my garlic butter spaghetti turn out greasy?
The butter never emulsified with the pasta water. Toss the pasta with the butter and a splash of hot pasta water over the heat until the sauce turns glossy and clings to the strands.
Can I make garlic butter spaghetti ahead of time?
It is best eaten fresh, but leftovers keep for 3 days in the fridge. Reheat gently in a skillet with a splash of water to loosen the sauce.
How do I keep the garlic from burning?
Cook it over medium heat and pull the pan off the heat as soon as the slices turn pale gold. Garlic goes from golden to bitter in under a minute.
Tags
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