Pasta

Garlic Butter Parmesan Pasta

Name: Garlic Butter Parmesan Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 to 3
Ingredients: 8 oz (225 g) linguine, fettuccine or spaghetti; 3 tbsp unsalted butter; 4 garlic cloves, finely chopped; 1/2 cup (50 g) finely grated Parmesan, plus extra to serve; 2 tbsp chopped fresh parsley; 1/2 tsp black pepper; Salt for the pasta water; Lemon wedges, to serve

When the fridge looks empty, this is the pasta to reach for. It uses five everyday ingredients and finishes in one pan. The sauce is nothing more than melted butter, garlic and cheese, loosened with starchy cooking water until it turns silky.

Because there are so few ingredients, small choices matter. Grate the Parmesan yourself from a block so it melts smoothly, keep the heat gentle once the cheese goes in, and add the water slowly. A squeeze of lemon at the end keeps the richness in balance.

Prep5 min
Cook15 min
Serves2 to 3

Method

Cook the pasta in well-salted boiling water until al dente. Reserve 3/4 cup of the cooking water, then drain.
In the same pot or a large skillet, melt the butter over medium-low heat. Add the garlic and cook for about 1 minute until fragrant. Do not let it brown.
Add the pasta and 1/2 cup of the reserved water. Toss well for 30 seconds.
Lower the heat, sprinkle in the Parmesan a little at a time, tossing constantly. Add more pasta water, a spoonful at a time, until the sauce is smooth and creamy.
Finish with pepper and parsley. Serve hot with extra Parmesan and a lemon wedge.

Allergen note: Contains wheat, dairy. Always check ingredient labels for your own needs.

Tips and variations

If the sauce looks greasy, add a spoonful of pasta water and toss off the heat. The starch helps it come back together.
Stir in a handful of baby spinach with the pasta for a quick green side.
This one is best eaten straight away.

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