Garlic Parmesan Pasta
This is basically Italian cacio e pepe but with garlic and butter instead of black pepper. The pasta water does all the heavy lifting to create a silky sauce that coats every strand.
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Ingredients
Ingredients (~6 servings)
- 1 lb dry spaghetti
- Salt and black pepper
- 1 1/2 cups reserved pasta water from cooking spaghetti
- 1/3 cup unsalted butter cut into 1 Tbsp pieces
- 1 1/2 Tbsp minced garlic ~4-5 cloves
- 3 oz parmesan ~1 1/2 heaping cups, finely shredded
Instructions
- Bring 12-14 cups water to a boil in a large pot and season with 1 1/2 Tbsp salt.
- Cook spaghetti to al dente according to package directions, about 10-12 minutes.
- Reserve 1 1/2 cups pasta water before draining.
- Return empty pot to medium-low heat and melt butter.
- Add garlic and sauté for about 1 minute until fragrant but not browned.
- Remove pot from heat immediately.
- Return drained pasta to pot with butter mixture.
- Pour in 3/4 cup reserved pasta water and toss to combine.
- Sprinkle parmesan cheese over pasta and toss until melted into a creamy sauce.
- Add more pasta water a splash at a time if needed for desired consistency.
- Season with salt and pepper to taste.
Notes
Don't let garlic brown or it will turn bitter. Start with light seasoning since parmesan is already salty.
Tried this recipe?Leave a comment below & let me know!