Garlic Butter Noodles (Printable Version)

Tender noodles tossed in rich garlic butter with parsley and a hint of spice for added flavor.

# What You Need:

→ Pasta

01 - 7 oz spaghetti or fettuccine

→ Garlic Butter

02 - 3 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1/4 tsp crushed red pepper flakes (optional)
05 - 2 tbsp fresh parsley, finely chopped
06 - 1/2 tsp sea salt, plus more for pasta water
07 - 1/4 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp grated Parmesan cheese (optional)
09 - Zest of 1/2 lemon (optional)

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
02 - Melt butter over medium-low heat in a large skillet. Add minced garlic and red pepper flakes if using. Sauté gently for 1–2 minutes until fragrant without browning.
03 - Add drained pasta to skillet and toss to coat noodles in garlic butter. Add reserved pasta water if mixture seems dry.
04 - Stir in parsley, sea salt, and black pepper. Toss well to mix.
05 - Divide noodles into bowls. Top with Parmesan cheese and lemon zest as desired. Serve immediately.

# Expert Advice:

01 -
  • It's ready before you finish pouring a drink—pure speed without sacrificing actual flavor.
  • The garlic becomes sweet and mellow rather than sharp, which is the kind of kitchen magic that feels like you've figured out a secret.
  • One skillet, minimal cleanup, and somehow tastes like you tried harder than you did.
02 -
  • Do not brown the garlic—this is the most common mistake and it tastes acrid and wrong; watch it like you're guarding something precious.
  • Pasta water is not a last resort, it's an ingredient; that starch is what transforms buttery noodles from slippery into silken and clinging.
  • Use butter that's fresh and flavorful; old butter or low-quality butter will betray you immediately in a dish this bare.
03 -
  • Mince the garlic just before cooking; once cut, it begins to oxidize and lose some of its nuance within minutes.
  • Keep the heat low under the butter—high heat will brown it and push you into a flavor you don't want; you're looking for gentle warmth and patience.
  • The reserved pasta water is more valuable than you think; a few tablespoons can rescue a dish that's looking too dry and help the sauce cling.
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