Garlic Butter Pasta Parmesan

# What You Need:

→ Pasta

01 - 14 oz spaghetti or fettuccine

02 - Salt, for pasta water

→ Garlic Butter

03 - 6 tablespoons unsalted butter

04 - 5 cloves garlic, finely minced

→ Main & Finish

05 - 2 oz freshly grated Parmesan cheese, plus more for serving

06 - 2 tablespoons chopped fresh parsley

07 - Freshly ground black pepper, to taste

08 - 2 tablespoons reserved pasta cooking water

09 - Zest of 1 lemon (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Add spaghetti or fettuccine and cook until al dente following the package guidance. Reserve 2-3 tablespoons of pasta water before draining using a colander.

02 - In a large skillet over medium-low heat, melt the butter. Add minced garlic, stirring continuously until aromatic but not browned, about 1-2 minutes.

03 - Transfer drained pasta into the skillet with garlic butter. Toss to evenly coat. Pour in the reserved pasta water and half of the Parmesan. Use tongs or a wooden spoon to mix thoroughly until the sauce becomes creamy and clings to the noodles.

04 - Remove the skillet from heat. Stir in chopped parsley, remaining Parmesan, and lemon zest if desired. Season with freshly ground black pepper.

05 - Serve immediately, garnished with extra Parmesan and parsley as preferred.

# Expert Advice:

01 -

This dish pulls off that dreamy, restaurant-quality flavor with barely four ingredients—shh, no heavy cream needed.
It’s the ultimate weeknight comfort plate, and you can put your own spin on it with whatever you have on hand.

02 -

If you let the garlic brown, the whole sauce turns bitter—keep the heat low and your eyes sharp.
Reserving some pasta water is non-negotiable: it’s the difference between silky and clumpy pasta.

03 -