15-Minute Garlic Butter Pasta

Ingredients

• 14 oz (400g) spaghetti (or any long pasta)
• 6 cloves garlic, thinly sliced
• 5 1/2 tbsp (80g) unsalted butter
• Large pinch of red pepper flakes
• 2/3 cup (60g) parmesan, finely grated
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Cook pasta in heavily salted boiling water until al dente. Reserve 1 cup (250ml) of pasta water before draining.
2. While pasta cooks, melt butter in a large pan over medium-low heat. Add sliced garlic and red pepper flakes. Cook for 2-3 minutes until garlic is golden, not brown.
3. Add drained pasta to the garlic butter. Toss well. Add pasta water a splash at a time, tossing constantly. The starch in the water emulsifies with the fat, creating a glossy, silky sauce that clings to every strand.
4. Remove from heat. Add parmesan, toss again. Season with salt and pepper.
5. Serve immediately. Top with parsley if you've got it.

Notes

Critical insight: The pasta water is doing the heavy lifting here. The starch emulsifies with the butter and cheese to create the sauce. If you drain the pasta completely, you'll end up with an oily, separate mess instead of a glossy sauce. Don't skip it.

Substitutions: If you don't have fresh garlic, use 1.5 teaspoons of garlic powder added with the cheese (don't fry it or it will burn). Pecorino Romano works beautifully in place of parmesan for a sharper, saltier kick.

Storage: Best eaten immediately, as the sauce will absorb into the pasta and lose its silkiness as it cools. If you have leftovers, store in an airtight container for up to 3 days and reheat gently on the stove with a splash of milk or water to revive the emulsion.

Variations: Toss in some spinach or arugula at the very end to wilt into the hot pasta. For extra protein, add cooked shrimp or shredded rotisserie chicken during the tossing stage. Add a squeeze of lemon juice to brighten the flavor.

Pairs with: Serve with Roasted Tomato Soup for a comforting dinner or alongside a simple green salad with a sharp vinaigrette to cut through the richness.