Garlic Parmesan Buttered Noodles

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These Garlic Parmesan Buttered Noodles are proof that simple food can be really good. Pasta, butter, garlic and Parmesan come together in one pot in about 20 minutes, with a silky sauce that clings to every strand.

When groceries cost what they do right now, a box of pasta is one of the best deals in the store. This recipe turns it into dinner with ingredients you probably already have, so there’s no extra trip and no pricey jar of sauce.

The trick is saving a little of the starchy pasta water before you drain. Scoop out half a cup, then pour the rest through a colander. That cloudy water is what turns butter and cheese into a real sauce.

Serve the noodles as a main dish with a salad, or as a side with chicken or roasted vegetables.

Ingredients and Swaps

• Pasta: Spaghetti, egg noodles, fettuccine or any shape you have.
• Butter: The base of the sauce. Salted or unsalted.
• Garlic: Fresh cloves, or ½ teaspoon of garlic powder.
• Parmesan: Freshly grated melts the smoothest. The shaker kind works in a pinch.
• Pasta water: The starchy cooking water is what turns butter and cheese into a sauce.

Tips for a Silky Sauce

• Salt the pasta water. It’s the only chance to season the noodles themselves.
• Save the water before you drain. Set a measuring cup in the colander as a reminder.
• Keep the garlic pale. Cook it gently for about a minute. Browned garlic tastes bitter.
• Toss off high heat. Add the cheese over medium-low heat while tossing so it melts into the sauce and doesn’t clump.

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Garlic Parmesan Buttered Noodles

Tender noodles tossed in garlic butter and Parmesan with a splash of pasta water for a silky sauce. A 20-minute pantry dinner or side dish.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 12 ounces spaghetti or egg noodles
• 4 tablespoons butter
• 3 cloves garlic minced
• ½ cup grated Parmesan cheese plus more for serving
• ½ teaspoon salt plus more for the pasta water
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley chopped, optional

Method

 

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
2. Scoop out ½ cup of the pasta water and set it aside, then drain the pasta.
3. Return the empty pot to medium-low heat and melt the butter. Add the garlic and cook for 1 minute, stirring, until fragrant but not browned.
4. Add the pasta, Parmesan and ¼ cup of the reserved pasta water. Toss for 1–2 minutes, until the sauce is glossy and coats the noodles. Add more pasta water a splash at a time if it looks dry.
5. Season with the salt and pepper, sprinkle with parsley and serve with extra Parmesan.

Notes

• Use ½ teaspoon garlic powder if you don’t have fresh garlic.
• Grated Parmesan from the shaker can works. Freshly grated melts more smoothly.
• Add a pinch of red pepper flakes for a little heat.
• Any pasta shape works. Follow the cooking time on the box.

How to Make It a Meal

Add cooked chicken, peas or steamed broccoli, or serve the noodles next to Pan-Seared Chicken Thighs or Juicy Baked Chicken Breasts. A Classic Caesar Salad on the side rounds it out.

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat with a splash of water or milk to loosen the sauce.
• Freezing isn’t recommended. The noodles turn soft and the sauce separates.

Garlic Parmesan Buttered Noodles: Your Questions

Why did my cheese clump?

The pan was too hot or there wasn’t enough pasta water. Lower the heat and add water a splash at a time while tossing.

Can I use olive oil?

Yes, for some or all of the butter. The sauce will be lighter and a little less creamy.

Is this a side or a main?

Either. It serves four as a main with a vegetable or six as a side.