Garlic Butter Pasta, made from any kind of long Pasta tossed in a Garlic Butter & Parmigiano Reggiano Cheese with a bit of Pasta Water to create a thickened Sauce. This dish is going to separate those who like Garlic to those who absolutely love it, because this one packs a wallop of Garlic Flavors.
Garlic Butter
The Garlic Butter used is the same one used for Garlic Bread & Garlic Butter Rice. For this recipe, the Chives & Dill weed are omitted, and the Aleppo is replaced with Chili Flakes. Although you can also just stay with the Aleppo as well. Parsley is added last, with Black Pepper to taste. The Garlic Butter below is the one with the changes in order to use for this recipe.
One of the tricks to Garlic pungency and development of flavors is in how the Garlic Butter is prepared. It is in fact prepared with a Garlic Aioli first. Slicing the Garlic or even mincing the Garlic does not have the same effect.
This is customizable too, for me 6 cloves is just a nice punch of Garlic Flavors. Although, if you find this too intense you can lower the amounts to suit your taste.
Garlic Butter
- 1/2 C Butter
- 1 tsp Dried Onion & Garlic Flakes
- 1/2 tsp Butter Popcorn Seasoning
- 1/4 tsp Chili Flakes or Aleppo Chili Flakes
- 6 Cloves Garlic
- 1/8 tsp Sea Salt
- 1/2 C Sunflower or Neutral Oil
You will only need 1/2 C for 2 portions or 200 g of Pasta. The other half you can add in the 1/2 tsp of Parsley & Chives with 1/8 tsp of Dill weed and mix to use for some Garlic Bread to serve on the side.
Parmigiano & Reggiano Cheese
This is used not only for Flavor, but to assist in the sauce thickening a bit. It is added once the Garlic Butter has melted in the Pan and whisked in before the Pasta goes in to be tossed.
Parmigiano Reggiano
Use 1/2 C finely grated Parmigiano Reggiano or more into a bowl and refrigerate so that it is added to the sauce cold.
Sauce Consistency
The Sauce is good all by itself with a small amount of Pasta Water, Garlic Butter & Parmigiano Reggiano. However, if you wanted it even creamier, you can go Carbonara Style and add a Beaten Egg to toss with the Pasta off heat. The residual heat will be enough to cook the Egg and thicken the Sauce. Just keep tossing it around until a Thick, Creamy Sauce develops.
I like adding in the Egg for the extra Creaminess it creates and for the Protein.
Garlic Butter Pasta with Egg
Add a beaten Egg to the Pasta off heat and keep tossing until the Sauce thickens even more.
Pasta
Use any type of long Pasta weighed out in a glass. This recipe uses 200 g for two servings. But could easily be doubled to feed four.
Weighing Long Pasta
Place the long Pasta into a glass in order to weigh out the amount you need, or 200 g for this recipe.
Pasta Water
Place 16 Cups of Water into a Stockpot with 2 Tbl of Sea Salt. Bring this to a boil, add the Pasta to cook until Al Dente. Then remove the pot aside, and you’re ready to make the Garlic Butter Pasta Sauce.
The Pasta water is also used in the Sauce. Just a small amount, and more if needed to adjust the consistency while tossing the Pasta.
How to Make Garlic Butter Pasta
- Once the Water is Boiling, add the Pasta and cook until Al Dente. Remove from heat and place on the back or side.
- In a Saucepan over medium heat, add the Garlic Butter and melt. Once melted, shut the heat off and add a splash (3-4 Tbl) of Pasta Water, whisk well then add the Cheese. Whisk really well and then scoop out the Pasta to add to the Saucepan.
- Toss & keep tossing the Pasta until the Sauce becomes smooth. Add more Pasta Water if needed to adjust the consistency. Then add in Parsley & Black Pepper to taste.
Optionally remove the Pan from the burner and add a beaten Egg for a Creamier Sauce. Keep tossing the Pasta around again until the Sauce becomes thicker. Plate and serve.
Garlic Butter Pasta
Serve this up by itself or with a side of Garlic Bread. It can also be served up with a Meatball side platter.
Meatball Side Platter
Served on the side with Meatballs on Sour Cream or Béchamel Sauce and Marinara Sauce ladled over top.
Equipment
- 1 Stockpot
- 1 Large Saucepan
- 1 Digital Scale
- 1 Stick Blender & Mason Jar with a mouth opening large enough for the blender
- 2 Bowls for the Garlic Butter & Cheese
- 1 Whisk
Ingredients
- 200 g Fettuccine - or other long Pasta
- 16 C Water
- 2 Tbl Sea Salt
- 1/2 C Parmigiano Reggiano - or more Finely shredded and refrigerated
- To Taste Parsley & Black Pepper
- 1/2 C Garlic Butter
- 1 Beaten Egg - optional
Garlic Butter
- 1/2 C Butter
- 1/2 C Neutral Oil
- 1/2 tsp Butter Popcorn Seasoning
- 6 Cloves Garlic
- 1/8 tsp Sea Salt
- 1/4 tsp Chili Flakes or Aleppo
- 1 tsp Dehydrated Onion & Garlic - each
Instructions
- Fill a pot up with 16 Cups of Water & 2 Tbl of Sea Salt. Bring to a boil while covered. Meanwhile, prepare the Garlic Butter.
- Place Garlic Cloves, 1/8 tsp Sea Salt and 1/2 C Oil into a Mason Jar or a Jar with a mouth opening large enough to fit a stick blender. Blend until smooth and empty into a bowl. Add the remaining ingredients for the Garlic Butter and mix well. Remove 1/2 cup to use for this recipe and save the rest for other recipes or to make Garlic Bread. Finely shred Parmigiano Reggiano Cheese into a bowl until you have about 1/2 C or more and refrigerate until needed.
- Once the Water is Boiling add the Pasta and cook until Al Dente. Remove from heat and place on the back or side.
- In a Saucepan over medium heat add the Garlic Butter and melt. Once melted, shut the heat off and add a splash (3-4 Tbl) of Pasta Water, whisk well then add the Cheese. Whisk really well and then scoop out the Pasta to add to the Saucepan.
- Toss & keep tossing the Pasta until the Sauce becomes smooth. Add more Pasta Water if needed to adjust the consistency. Then add in Parsley & Black Pepper to taste. Optionally remove the Pan from the burner and add a beaten Egg for a Creamier Sauce. Keep tossing the Pasta around again until the Sauce becomes thicker. Plate and serve.
Notes
- 1/2 tsp Parsley & Chives each
- 1/4 tsp Dill Weed