Dinner · 25 min

Garlic Butter Pasta

Prep Piece of Cake → Chef Mode
Family Pass → Seconds, please

My take

This is the “I can do this” dinner. Butter, garlic, pasta water, cheese, and somehow it turns into a meal that feels intentional. It’s not fancy, and that’s the point. One daughter wanted extra cheese (fair), and nobody asked where the takeout menus went. If you burn the garlic, start that part over. Burnt garlic is a personality flaw in sauce form.

Ingredients

  • 12 oz spaghetti or linguine
  • 4 tbsp butter
  • 4 garlic cloves, thinly sliced or minced
  • 1/2 tsp red pepper flakes (optional)
  • 3/4 cup grated Parmesan, plus more for serving
  • Salt and black pepper
  • Chopped parsley (optional)

Steps

  1. Boil pasta in well-salted water until just shy of done. Save 1 cup of pasta water before draining.
  2. In the same pot or a large skillet, melt butter over medium-low. Add garlic (and pepper flakes if using). Cook gently until fragrant, about 1 minute.
  3. Add pasta and a splash of pasta water. Toss. Add Parmesan a handful at a time, adding more pasta water until it looks creamy, not pasty.
  4. Taste for salt and pepper. Finish with parsley and more cheese.

Cook’s notes

  • No Parmesan? Pecorino works. Pre-shredded melts worse: still edible, just less silky.
  • Want protein? Add leftover chicken, shrimp, or a fried egg on top and call it growth.
  • Vegetable assist: frozen peas tossed in at the end count as parenting.

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