Easy Garlic Butter Pasta

Ingredients

• 340 g (12 oz)Pasta (spaghetti, fettuccine or your choice)
• 4 clovesGarlic, chopped or minced
• 113 g (1/2 cup)Unsalted butter
• About 50 g (1/2 cup)Parmesan cheese, freshly grated
• About 15 g (1/4 cup)Parsley, chopped
• To tasteSalt and black pepper

Instructions

1. 1

   Cook the pasta

   Bring a pot of salted water to the boil and add the pasta. Cook it according to the packet instructions until al dente, reserving 240 ml (1 cup) of the cooking water before draining.

2. 2

   Make the sauce

   Melt the butter in a large frying pan over a medium heat. Add the garlic and cook for about 1–2 minutes, until fragrant.

3. 3

   Toss the pasta

   Add the drained pasta to the pan and toss it in the garlic butter. If it seems dry, gradually stir in some of the reserved pasta water until the sauce reaches your preferred creaminess.

4. 4

   Finish and serve

   Stir in the parsley and grated Parmesan, then season with salt and pepper to taste. Serve immediately.

What is garlic butter pasta?

Garlic butter pasta is a straightforward dish of cooked pasta coated in butter infused with garlic. It draws on familiar Italian ingredients, though simple versions like this are also a popular home-cooking staple in many places.

This version keeps the sauce quick and uncluttered: starchy pasta water helps the butter cling to the noodles, while Parmesan adds savouriness and parsley brings a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 10g protein, 40g carbs, 18g fat.

Most of the carbohydrate comes from the pasta, while butter supplies much of the fat and Parmesan contributes some protein as well as fat. Pair a serving with vegetables or salad for a plate with more variety in texture and ingredients.

Choose and cook the pasta

Pasta shape: Spaghetti and fettuccine both work, as do other shapes you have to hand. Follow the packet timing, but begin checking near the end so the pasta stays al dente.

Cooking water: Salt the water before adding the pasta and save some before draining. Its starch helps the butter sauce coat the noodles rather than collect at the bottom of the pan.

Keep the garlic fragrant

Gentle heat: Melt the butter over medium heat, then add the garlic and cook for just 1–2 minutes. It should smell aromatic, not browned or bitter.

Even pieces: Chop or mince the garlic fairly evenly so it cooks at a similar rate. Keep it moving in the pan if it starts colouring too quickly.

Get a silky coating

Add gradually: Toss the drained pasta through the garlic butter first. Mix in reserved pasta water a little at a time, stopping when the sauce looks glossy and clings to the noodles.

Finish off the heat: Stir in the Parmesan and parsley once the pasta is coated. Finely grated cheese is easier to distribute through the warm pasta.

Check the texture and timing

Doneness: Al dente pasta should be tender but still have a slight bite. The packet gives you a useful timing guide, but tasting is the best way to check.

Serve promptly: The method takes about 25 minutes in total, and the finished pasta is best served straight away. It can thicken as it stands, so keep a little pasta water available if needed.

What to serve alongside

Fresh side: A crisp green salad or simply dressed leaves provide a fresh contrast to the buttery pasta.

Extra vegetables: Serve with steamed greens, roasted broccoli or sautéed courgette if you want more vegetables on the plate.

Recipe notes & tips

• Grate the Parmesan finely so it mixes evenly into the hot pasta.
• Reserve the pasta water just before draining, when it is still starchy.
• Keep the garlic over medium heat and take care not to let it brown.
• Add pasta water in small splashes so the sauce does not become too loose.
• Taste before adding extra salt, as Parmesan can be salty.

Variations

• Use olive oil: Swap the butter for olive oil for a different, dairy-free base.
• Try nutritional yeast: Replace the Parmesan with nutritional yeast for a dairy-free finish.
• Add chilli: Stir in a little chilli while cooking the garlic for gentle heat.
• Bring in greens: Toss in spinach near the end so it wilts into the hot pasta.
• Change the herbs: Use chopped basil in place of some or all of the parsley.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; cook it over medium heat only until fragrant.
• Skipping the pasta water: Save some before draining so you can loosen and bind the sauce.
• Adding all the water at once: The sauce may become thin; stir it in gradually.
• Overcooking the pasta: Start checking before the packet's suggested time is up and aim for al dente.
• Serving it late: The sauce thickens as it stands; serve immediately or loosen with a splash of hot water.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat gently in a frying pan or microwave with a small splash of water, stirring until hot throughout.

Frequently asked questions