My super creamy garlic butter spaghetti: al dente pasta soaked in a creamy homemade garlic butter sauce… Are you an absolute sucker for garlic and homemade garlic butter? Then you will just adore this pasta dish!
So then, have you ever thought of making garlic butter spaghetti before? I was making garlic butter for a steak dinner earlier this week and I ended up with a big portion of that compound butter after that.
So what shall I do with it?
I’m not much of a food waster.
In fact I can’t throw away anything. So I rearranged my menu for that week and booked the garlic butter in, not quite knowing what to do with it at first. Garlic bread maybe? That sounds great but it’s not a full meal, just a snack or a side dish.
I always keep dry spaghetti in my pantry. So how about cooking some pasta and just add the garlic butter to it?
Seemed like a cool idea to do. A plain and simple pasta and butter dinner.
Garlic Butter Spaghetti
Gosh, you should see how beautifully the butter melts on top of the hot spaghetti! It’s not for the faint of heart I have to add! I sprinkled some parmesan cheese on top of our plate of garlic spaghetti. That worked out very well!
Next time I think I will serve a little less pasta but then add some pan seared salmon instead.
Pasta, garlic butter and salmon? Sounds amazing.
Make the garlic butter as flavorful as you want.
Be generous with the salt and pepper. I added 2 teaspoons of garlic paste to it which was enough for me. You can also use raw garlic of course, just mash it up under the blade of your knife.
And I would remove the little inside core that sometimes turns a light green. Just so that the garlic butter isn’t too strong.
Do you love garlic butter? Then also check out my mushrooms stuffed with garlic butter, a great appetizer!
Garlic Butter Spaghetti Recipe
- 9 oz dry spaghetti (250 g)
- 2 oz unsalted butter (55 g)
- 2 tsp garlic paste
- a handful parmesan cheese grated
- a handful fresh parsley chopped
Dice the unsalted butter up and add it to a mixing bowl. Leave it at room temperature for about 30 minutes until soft and smooth. Then add the garlic paste.
- Stir well. Then add the freshly chopped parsley to the butter. Season with a little pinch of pepper and salt.
- Stir well again. Check the seasoning and add extra pepper or salt to taste if necessary.
- Place the butter back into the fridge to chill so the flavors can develop. In the meantime fill a high and large pan with tap water and add a good dash of salt. Place the pan over high heat and bring the water to a rolling boil. Once boiling, add the spaghetti to the water.
- Cook the spaghetti for 7 to 8 minutes or until al dente. Then drain the cooked spaghetti and add it back to the pan. Then cut the garlic butter up and add it to the warm spaghetti.
- Stir and let the butter melt gently. Once the butter is melted, transfer the pasta onto deep plates. Sprinkle with the grated parmesan cheese and a tiny pinch of salt. Serve hot.