This Garlic Butter Pasta dish uses Garlic Butter with a few changes, Parmigiano Reggiano, any long Pasta with Pasta Water to create a Sauce that is thickened with a beaten Egg to make it extra creamy. It's a quick meal, that comes together in the same amount of time it takes to cook the pasta. Everything else can be done while boiling the pasta water and pasta. Serve it as a Lunch all by itself, maybe with a side of Garlic Bread or a full-course meal with Meatballs & Salad.
Servings: 4 portions
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 Tongs
Ingredients
- 400 g Long Pasta - Spaghetti, Bucatini or Fettuccine
- 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
- Boil Water: Boil 16 cups water and 2 tbsp sea salt in a covered pot. Prepare the garlic butter by blending garlic cloves, 1/8 tsp sea salt, and 1/2 cup oil in a jar until smooth. Transfer to a bowl.
- Make 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.
- Prepare Cheese: Finely shred 1/2 cup Parmigiano Reggiano and refrigerate until needed.
- Cook Pasta and Prepare Sauce: Once the water boils, cook pasta until al dente. About 13–15 minutes. About 1–2 minutes before the pasta is ready, heat a pan up over medium heat with Garlic Butter, and 3–4 Tbl of Pasta Water.
- Combine and Serve: Pick up the pasta with tongs from the pot and transfer directly to the pan, don't worry about excess water, just one motion. Toss aggressively the cooked pasta in the sauce until smooth. Adjust consistency with more pasta water if needed. You can add more Garlic Butter here too, should you choose. Add parsley & black pepper to taste, with cheese to toss aggressively again until the sauce becomes smooth and creamy before serving right away. Optionally, remove the Pan from the burner and add a beaten Egg for a Creamier Carbonara style sauce. Keep tossing the Pasta around again until the Sauce becomes thicker. Plate and serve.
Notes
The remaining Garlic Butter can be used to make Garlic Bread to serve with this dish. Just add the following and spread on bread to toast.
- 1/2 tsp Parsley & Chives each
- 1/4 tsp Dill Weed