Garlic Butter Parmesan Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
225g uncooked spaghetti
→ Sauce
02 -
1 tablespoon instant bouillon (beef, chicken, or vegetable)
03 -
2 tablespoons olive oil
04 -
2 tablespoons unsalted butter
05 -
3 cloves garlic, sliced
06 -
1 tablespoon hot sauce (e.g., Sriracha), or more to taste
07 -
1/4 teaspoon black pepper
→ Finishing
08 -
60g grated Parmesan cheese (about 1/2 cup)
09 -
15g fresh parsley, chopped (about 1/2 cup)
# Instructions:
01 -
Bring a large pot of water to a boil. Stir in instant bouillon and uncooked spaghetti. Cook until al dente following package instructions. Reserve 60 ml pasta water, then drain.
02 -
While pasta is cooking, heat olive oil and melt unsalted butter in a large skillet over medium-high heat. Add sliced garlic and hot sauce, cooking for 2 minutes while stirring, until garlic is golden and fragrant. Avoid allowing garlic to burn.
03 -
Reduce skillet heat to low. Add drained pasta, tossing to coat with the garlic butter. Add reserved pasta water, chopped parsley, and grated Parmesan. Toss thoroughly to combine.
04 -
Taste and adjust with black pepper as needed. Garnish with additional parsley and Parmesan if desired. Serve immediately while hot.
# Notes:
01 -
For best flavor, use freshly grated Parmesan and fresh parsley. Excessive heat can burn garlic; keep watch while sautéing.