Garlic Parmesan Pasta (Print version)
A silky Garlic Parmesan Pasta made with spaghetti, butter, fresh garlic, Parmesan, and starchy pasta water in 25 minutes.
# Ingredients:
For the pasta
01 -
12 oz (340 g) spaghetti or linguine
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup (240 ml) reserved hot pasta water
For the garlic Parmesan sauce
04 -
5 tablespoons (70 g) unsalted butter
05 -
5 garlic cloves, finely minced
06 -
3 oz (85 g) Parmesan cheese, finely grated, about 1 1/4 cups
07 -
1/2 teaspoon freshly ground black pepper, plus more to taste
08 -
1/4 teaspoon red pepper flakes, optional
09 -
2 tablespoons chopped fresh parsley
10 -
1 teaspoon lemon zest, optional
11 -
Salt, to taste
# Instructions:
01 -
Bring a large pot of water to a boil and season it with kosher salt. Cook the spaghetti until al dente, then reserve 1 cup of hot pasta water before draining.
02 -
Return the empty pot to medium-low heat or use a wide skillet. Melt the butter until foamy but not browned.
03 -
Add the minced garlic and red pepper flakes if using. Cook for 30-60 seconds, stirring often, until fragrant and pale golden.
04 -
Add the drained pasta and 1/2 cup of hot pasta water. Toss for 30 seconds until the butter and water start to look glossy.
05 -
Remove the pan from the heat. Add the Parmesan a handful at a time, tossing well after each addition until the sauce coats the pasta.
06 -
Add black pepper, parsley, and lemon zest if using. Loosen with more pasta water as needed, taste for salt, and serve immediately.
# Good to know:
01 -
Best served right away while the Parmesan sauce is glossy.
02 -
Freshly grated Parmesan melts more smoothly than pre-grated cheese.
03 -
Reserve pasta water before draining so the sauce can loosen properly.