This 15-minute Garlic Butter Pasta (inspired by classic Italian Pasta al Burro e Aglio) is pure culinary magic made with just a handful of humble pantry staples! Long strands of perfectly al dente spaghetti are tossed in a glossy, emulsified garlic-infused butter sauce, aged Parmigiano-Reggiano, and fresh chopped Italian parsley.
When you’re craving quick, comforting Italian food after a long day, this effortless pasta delivers incredible gourmet flavor in less time than it takes to order takeout. Serve with warm garlic bread and an extra shower of freshly grated Parmesan!
Why You'll Love This Recipe
- 15-minute quick dinner: Fast, satisfying, and ready before you know it
- Made with simple pantry staples: Spaghetti, real butter, olive oil, fresh garlic, and Parmigiano-Reggiano
- Glossy silky emulsion: Using starchy pasta water creates a luxurious restaurant-quality sauce without heavy cream
- Versatile canvas: Delicious as-is, or easily upgraded with grilled chicken, shrimp, or sautéed veggies!
If you love quick, delicious pasta recipes like our Marry Me Chicken Pasta or our Garlic Butter Chicken Alfredo Tortellini, this classic garlic butter pasta will quickly become your back-pocket dinner savior.
Key Ingredients & Smart Substitutions
Here are the simple, high-quality ingredients you’ll need:
- Pasta: 1 lb Italian spaghetti, linguine, fettuccine, or bucatini.
- Butter: 6 tablespoons unsalted European-style butter (high butterfat for maximum silkiness).
- Olive Oil: 2 tablespoons extra virgin olive oil (prevents butter from burning).
- Fresh Garlic: 6 cloves garlic (4 minced, 2 thinly sliced for layered texture and flavor).
- Parmigiano-Reggiano: 3/4 cup freshly and finely grated aged Parmesan cheese (plus more for serving).
- Starchy Pasta Cooking Water: 1/2 to 3/4 cup reserved pasta water (the key to emulsifying the glossy sauce).
- Crushed Red Pepper Flakes: 1/4 teaspoon (for a subtle warm kick).
- Fresh Italian Parsley: 1/4 cup finely chopped flat-leaf parsley.
- Seasonings: Kosher salt and freshly cracked black pepper.
How to Make Garlic Butter Pasta (Step-by-Step)
1. Boil Pasta & Reserve Water: Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook until al dente according to package instructions (about 8 to 9 minutes). Right before draining, carefully scoop out and reserve 1 cup of starchy pasta water, then drain the pasta.
2. Sizzle Garlic in Butter & Oil: While the pasta boils, melt 4 tablespoons of butter with 2 tablespoons of olive oil in a large stainless steel skillet over medium-low heat. Add the sliced and minced garlic along with red pepper flakes. Sauté gently for 2 to 3 minutes until the garlic is soft, fragrant, and lightly golden (do not let it burn!).
3. Emulsify & Toss Pasta: Add the drained hot spaghetti directly into the garlic butter skillet. Pour in 1/2 cup of reserved starchy pasta water, the remaining 2 tablespoons of butter, and half of the grated Parmesan. Toss and swirl vigorously with pasta tongs for 1 to 2 minutes over low heat until the sauce forms a glossy, creamy emulsion clinging to every strand.
4. Garnish & Serve: Remove from heat and stir in the fresh chopped Italian parsley and remaining Parmesan cheese. Season with freshly cracked black pepper and a pinch of salt. Twirl into warm shallow bowls, top with extra Parmesan, and enjoy immediately!
Chef's Secret for Perfect Pasta
- Always save starchy pasta water: Starch released from the boiling noodles acts as a natural binder that locks the fat from the butter and olive oil into a silky, clingy sauce that coats every strand
- Low heat for garlic: Cook garlic slowly on medium-low so it turns sweet and aromatic rather than bitter and burnt!
Delicious Additions & Protein Upgrades
- Proteins: Pan-seared shrimp, grilled sliced chicken breast, or crispy crumbled bacon / pancetta.
- Vegetables: Sautéed baby spinach, roasted cherry tomatoes, sliced mushrooms, or tender asparagus spears.
- Extra Zest: Squeeze fresh lemon juice or grate fresh lemon zest over top for bright sunshine flavor.
Storage & Reheating Instructions
To Store: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To Reheat: Reheat in a skillet over low heat with 1 to 2 tablespoons of water or broth and an extra knob of butter, tossing until glossy and warm.
Frequently Asked Questions
Can I use salted butter?
Yes! Just reduce the amount of added kosher salt in the recipe to taste.
What if my sauce looks dry?
Simply splash in 2 to 3 more tablespoons of warm pasta water or broth while tossing over low heat until glossy again.
More Cozy Italian Pasta Recipes to Savor Next
- Marry Me Chicken Pasta — Sun-dried tomato and Parmesan garlic cream pasta.
- Garlic Butter Chicken Alfredo Tortellini — Rich 20-minute cheese tortellini with tender chicken.
- Cozy Chicken Gnocchi Bake — Cheesy baked potato gnocchi in rich marinara.
Garlic Butter Pasta
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Garlic butter pasta is a quick and indulgent dish that transforms simple ingredients into a flavorful masterpiece. This delightful recipe combines al dente pasta with rich, aromatic garlic butter, creating a comforting meal perfect for any occasion. With minimal effort, you can impress your guests or enjoy a cozy dinner at home. Add a sprinkle of fresh herbs and grated Parmesan for an irresistible finish!
Ingredients
- 1 lb Italian spaghetti or linguine
- 6 tablespoons unsalted butter (divided)
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic (4 minced, 2 thinly sliced)
- 3/4 cup freshly grated Parmigiano-Reggiano
- 1/4 cup chopped fresh Italian parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 cup reserved starchy pasta cooking water
- 1/2 teaspoon kosher salt (to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Boil Pasta: Cook spaghetti in boiling salted water until al dente (8 to 9 minutes). Scoop out and reserve 1 cup starchy pasta water, then drain pasta.
- Sizzle Garlic Butter: In a large skillet over medium-low heat, melt 4 tbsp butter with olive oil. Add sliced and minced garlic and red pepper flakes, sautéing gently for 2 to 3 minutes until soft and fragrant.
- Toss & Emulsify: Add drained pasta to skillet with 1/2 cup pasta water, remaining 2 tbsp butter, and half the Parmesan. Toss vigorously for 1 to 2 minutes until glossy and emulsified.
- Garnish & Serve: Stir in fresh parsley and remaining Parmesan. Season with black pepper and twirl into bowls to serve immediately!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 1g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 40mg
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