Parmesan Garlic Spaghetti
5 ingredients. 20 minutes. With melted butter, garlic and freshly grated Parmesan. A winning combination for the ENTIRE family!
I know. It’s a brand spanking new year, and I should probably be posting some variation of a quinoa-kale-type salad.
But guys. It’s a new year.
I say, let’s eat more Parmesan, garlic and pasta. Drenched in browned butter, of course.
I mean this only has 5 ingredients. And then takes about 20 minutes to whip up.
It’s almost a crime to NOT be eating this every single day of 2016, right?
Parmesan Garlic Spaghetti
5 ingredients. 20 minutes. With melted butter, garlic and freshly grated Parmesan. A winning combination for the ENTIRE family!
Ingredients
- 8 ounces spaghetti
- 10 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes, optional
- ½ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary.
- Remove from heat. Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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My family has been making something similar for years from an original Italian recipe. We use olive oil instead of butter (healthier) no parsley, and put over a bed of steamed broccoli with lots of parmesan and fresh ground pepper. It is one of our very favorites!
How much olive oil would you use instead?
How much olive oil do you use in place of the butter?
I love the idea of using olive oil! That way it would be dairy free for my dairy sensitive daughter! Thank you! How much do you use?
Love your idea. I’m going to try it soon.
We also do something similar! While the Asta is boiling,we take a handful per person eating of cherub tomatoes, any kind,any color,put into a glass baking dish with garlic and a pinch or 2 of sugar and pimch or 2 of salt/pepper/cayenne then douse in olive oil, giving the dish a good shake to stir. Bake at 375 until the tomatoes pop, pour over cooked pasta,juices and all and top with grated parm! I have done it with the butter, too and actually prefer this recipe she has with butter, but that sticks to my butt in my old age!
Thanks for this! I might have to try it with the olive oil. I just made it & used the butter. I feel it was too much butter for 8oz of noodles. The red pepper flakes gave it some spice. It was pretty good except for the butter.
that sounds a lot better than butter, using olive oil.
Make that Chungah!!! So sorry not paying attention to my typing!!!
This is everything I would love in a meal!!! What type pasta are you using in the pictures, linguine or something? It looks SO good!! My husband is not a big pasta eater, but thats ok, I can handle this on my own! 🙂 Thanks Changa!! Happy New Year!!!
OMG! my kind of recipe, fast, easy and delicious…it’s on the menu for tomorrow 🙂 Thanks
Gawd!!! My favorites in one dish!! Making this one tonight!! Happy New Year!!
This is everything I would love in a meal!!! What type pasta are you using in the pictures, linguine or something? It looks SO good!! My husband is not a big pasta eater, but thats ok, I can handle this on my own! Thanks Changa!! Happy New Year!!!
I am using spaghetti!
Love this recipe!!!! I made my citrus chicken with it…mmmmm th!