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Easy Parsley Parmesan Pasta Recipe with Garlic and Butter

Easy Parsley Parmesan Pasta

A quick garlic, butter, olive oil, and Parmesan pasta finished with fresh parsley. Serve it as a simple side dish for four or a satisfying main course for two to three.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 ounces Spaghetti or other long pasta
  • 2 tablespoons Unsalted butter
  • 2 tablespoons Extra-virgin olive oil
  • 2-3 cloves Garlic, finely minced
  • 1/2 cup Freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup Fresh parsley, finely chopped
Seasoning
  • 1/2 teaspoon Kosher salt for the sauce, plus salt for pasta water
  • 1/4 teaspoon Freshly ground black pepper
Finishing Options
  • 1/2-1 cup, as needed Reserved pasta water
  • 1/4 teaspoon Red pepper flakes, optional
  • 1 teaspoon Lemon juice or lemon zest, optional

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions, then reserve at least 1 cup of the cooking water before draining.
  2. While the pasta cooks, melt the butter with the olive oil in a large skillet over medium-low heat. Add the minced garlic and cook for 30 to 60 seconds, just until fragrant, without allowing it to brown.
  3. Add the drained pasta to the skillet and toss until each strand is coated with the warm butter and oil. Remove the skillet from the heat before adding the cheese.
  4. Add the Parmesan, parsley, kosher salt, and black pepper. Toss vigorously while adding reserved pasta water a few tablespoons at a time until the cheese melts into a light, glossy sauce.
  5. Taste the pasta and adjust the seasoning. Add red pepper flakes or lemon juice or zest if desired, then serve immediately with more Parmesan and parsley.

Notes

Freshly grated Parmesan melts more smoothly than pre-shredded cheese. Add the cheese off the heat and use starchy pasta water gradually so the sauce stays creamy rather than watery. For an all-butter version, use 4 tablespoons butter instead of butter and olive oil.