Butter Parmesan Pasta
A quick, creamy pasta made with butter, freshly grated Parmesan, and reserved pasta water for a silky sauce. Ready in about 20 minutes.
Ingredients
Pasta
- 12 oz fettuccine pasta (spaghetti, fettuccine, or similar)
- Salt for boiling water
Sauce
- 6 tbsp unsalted butter
- 1 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water
- Freshly ground black pepper to taste
Optional
- 1 clove garlic minced
- 1 tbsp lemon juice
- chopped parsley for garnish
Instructions
- Cook pasta in a large pot of salted boiling water until just shy of al dente. Scoop out 1/2 to 3/4 cup of starchy pasta water before draining and set aside.
- Return the empty pot to low heat, add butter and optional minced garlic. Warm until butter is melted and garlic is fragrant but not browned.
- Add a small ladle of reserved pasta water to the butter and swirl. Add drained pasta, sprinkle in half the Parmesan, and toss vigorously while adding more pasta water a little at a time until a glossy sauce forms.
- Turn off heat, season with salt and lots of freshly ground black pepper, garnish with parsley and extra Parmesan, and serve immediately.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Add pasta water gradually to control sauce consistency.
- If sauce breaks or becomes grainy, remove from heat and whisk in warm pasta water slowly.
Nutrition
Calories: 540kcalCarbohydrates: 60gProtein: 20gFat: 24gSaturated Fat: 14gSodium: 720mgSugar: 2g
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