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Garlic Butter Noodles Recipe

Garlic Butter Noodles

This easy garlic butter noodle recipe is ready in just 20 minutes! Al dente pasta is tossed with a rich, buttery garlic sauce, Parmesan, and parsley for the ultimate comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Servings 4

Ingredients
  

  • 1 pound of spaghetti, linguine, fettuccine, or noodles of choice
  • 6 tablespoons of butter, divided
  • 5 cloves of garlic, minced
  • 2/3 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  • While the pasta is cooking, melt 4 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  • Stir in the remaining 2 tablespoons of butter until melted and combined. Remove from heat and stir in the Parmesan cheese and chopped parsley until smooth and creamy.
  • Drain the pasta and add it to the skillet with the garlic-butter sauce. Toss to coat the noodles, adding the reserved pasta water a tablespoon at a time to thin out the sauce as needed.
  • Season with salt, pepper, and red pepper flakes. Garnish with more Parmesan before serving warm.

Notes

  • Use high-quality ingredients for the best flavor, like imported Parmesan and European-style butter with a high butterfat content.
  • If the sauce seems too thick once tossed with the pasta, add a splash or two more of the starchy pasta water to thin it out and help it coat the noodles.
  • For vegetarians, use vegetable broth instead of chicken broth in the variations.
  • This dish tastes best served freshly made, but you can store leftovers in the fridge for up to 3 days. The pasta will soak up more of the sauce as it sits.
  • Look for spaghetti made from rice, quinoa, or lentils for a gluten-free version.
  • For nut-free diets, substitute almond milk or coconut milk for the cashews in the creamy variation.