This easy garlic parmesan pasta is buttery, cheesy and packed with garlic flavor. Made with just four main ingredients and no cream, it's ready in 20 minutes for a simple weeknight dinner or side dish.
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Hands up who's in the mood for comfort food! I guess there's never a bad time!
It's one of those ridiculously simple pasta recipes that's perfect for busy nights. The sauce comes together with butter, garlic, freshly grated Parmesan and a little pasta water, so you get plenty of flavor without needing cream or a heavy sauce.
Be sure to try my Lemon Salmon Pasta and Vegan Lentil Bolognese too, or browse my other pasta recipes.
Why you will love this recipe!
- Simple ingredients: You only need 4 main ingredients to make this recipe, so you have no excuses!
- Quick and easy: Ready to enjoy in 20 minutes, this is a great go to recipe after a long and busy day.
- No cream needed: Butter, Parmesan and starchy pasta water create a light, silky coating for the spaghetti without heavy cream.
Ingredients
- Pasta: I like to use spaghetti for this recipe, but other long pasta shapes like linguine or fettuccine work well too. The Parmesan and garlic cling beautifully to the long strands.
- Butter: I use salted butter for extra flavor. If using unsalted, season with a little extra salt to taste. You can use a little olive oil instead, but butter gives the pasta its rich flavor and silky texture.
- Garlic: Roughly chop or slice the garlic, rather than mincing it, for a softer flavor.
- Parmesan: Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated Parmesan tends to be drier and can result in a grainy sauce.
How to make garlic parmesan pasta
Scroll down for the full recipe card with ingredient quantities and detailed instructions.
- Cook the spaghetti in salted water in a large pot until al dente.
- Melt the butter in a large pan or skillet and gently soften the garlic (photo 1).
- Add the cooked spaghetti and grated Parmesan (photo 2).
- Toss everything together, adding a little reserved pasta water at a time until the Parmesan melts and lightly coats the pasta (photo 3).
Serving Suggestions
This garlic parmesan pasta is delicious served on its own for a quick and easy dinner, or as a side dish with your favorite protein. Top with shaved Parmesan, freshly cracked black pepper and chopped parsley for serving.
For a fuller meal, pair it with my bison meatballs, grilled chicken breast or salmon, or toss in some cooked shredded chicken or crispy bacon.
Frequently Asked Questions
I love to make this dish with spaghetti, or another long pasta like linguini will work well too. You can use shorter pastas like fusilli or penne if that's what you have to hand.
Starchy pasta water helps the butter and Parmesan come together and lightly coat the spaghetti, creating a silky texture without the need for cream. It's also already seasoned from cooking the pasta, so it adds extra flavor.
I like to transfer the spaghetti straight from the cooking water into the pan with tongs, bringing some pasta water with it. Add more reserved water a little at a time as you toss until the pasta is nicely coated.
This pasta is best served as soon as it's made, when the Parmesan is melted and the sauce is silky. Leftovers will keep covered in the fridge for 3 to 4 days. Reheat gently on the stovetop with a splash of water to loosen the pasta and help bring the sauce back together.
Recipe Variations
This garlic parmesan pasta is delicious in its simplicity, but it's easy to change things up. Add a squeeze of fresh lemon juice or a pinch of red pepper flakes for a little extra flavor.
For a vegetarian-friendly dish, use a Parmesan-style cheese made without animal rennet.
More Pasta Recipes
Garlic Parmesan Pasta
Ingredients
- 8 ounces spaghetti (225g)
- ½ stick salted butter (4 tablespoons / 57g)
- 3 garlic cloves (finely chopped)
- freshly grated black pepper
- 1 cup freshly grated parmesan (90g)
- shaved parmesan and fresh parsley to garnish
Instructions
- Bring a large pot of salted water to a boil. Add in the spaghetti and cook until al dente. Do not drain the spaghetti8 ounces spaghetti
- While the spaghetti is cooking, add the butter, chopped garlic and some black pepper to skillet and place on a medium heat. Allow the butter to melt. Stir occasionally so that the garlic softens.½ stick salted butter, 3 garlic cloves, freshly grated black pepper
- Once the spaghetti is cooked, use tongs to remove it from the water and straight into the skillet with the garlic butter. This transfers some of the pasta water into the skillet which helps to create a light sauce.
- Turn the heat down and add the parmesan to the spaghetti and toss together to combine.1 cup freshly grated parmesan
- Ladle in some pasta water, a bit at a time, and toss together. Add around ½ cup of pasta water depending on the consistency you like.
- Serve with shaved parmesan and fresh parsley.shaved parmesan and fresh parsley to garnish
Notes
- Salt the pasta water well. With so few ingredients, properly seasoned pasta makes a big difference to the finished dish.
- Don't drain away all of the pasta water. Reserve at least a cup before draining, then add it gradually as you toss the pasta with the butter and Parmesan.
- Keep the heat fairly low when adding the Parmesan. High heat can cause the cheese to clump rather than melt smoothly into the pasta.
- Use freshly grated Parmesan. It melts much more smoothly than pre-grated cheese and helps avoid a grainy texture.
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