Pasta with Butter and Parmesan
Pasta with butter and Parmesan appeals to nearly everyone. This pasta's brilliance lies in it's simplicity, universal appeal, and endless add-in options.
Ingredients
- 2 tablespoons (1 oz) unsalted butter
- 1/4 cup olive oil
- 2 to 4 garlic cloves, smashed well with the side of a knife
- Salt
- 1 pound spaghetti, or other long pasta, such as linguine or fettuccine
- 3/4 cup grated Parmesan cheese, plus more for serving
- 2/3 cup flat-leaf parsley, chopped
- Freshly ground black pepper
Instructions
- Melt the butter and heat the olive oil in a large skillet over medium heat. Drop in the crushed garlic cloves and let sizzle to infuse the oil, 5 to 7 minutes. Remove the pan from the heat.
- Bring a large pot of well-salted water to a boil. Cook the pasta just shy of the time specified on the package. Reserve 1/2 cup of the pasta water.
- Drain the spaghetti and dump it into the skillet with the garlic butter. Return the skillet to medium-high heat.
- Sprinkle in the Parmesan cheese, add some of the reserved pasta water, and cook, stirring continually, until the sauce is smooth and lightly thickened, 3 to 5 minutes. Remove the garlic cloves, if desired.
- Stir in the parsley, season with salt and pepper, and serve with the Parmesan on the side.
Notes
- Storage--Store leftover pasta in a sealed container in the refrigerator for up to 3 days. I don't recommend freezing cooked pasta. It has a blech texture when reheated.
- Reheating--Reheat the noodles in the microwave or a skillet over low heat. Add a splash of reserved cooking water and stir occasionally while reheating it.
Nutrition
Serving: 1portion | Calories: 453kcal | Carbohydrates: 59g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 228mg | Fiber: 3g | Sugar: 2g