This is a simple Garlic Butter Pasta dish with a flavorful browned butter garlic sauce! Serve the spaghetti alone or with chicken, veggies, or shellfish for a supper that looks elegant but isn’t difficult to prepare.

I adore simple supper dishes, and I adore them even more when they are flexible. This garlic butter pasta satisfies both criteria: it’s quick and easy to make with only a few ingredients, and you can quickly vary it up to produce a variety of meals. It’s a win-win situation.

Garlic and butter go together like clockwork, but this recipe takes it a step further by using browned butter. If you’ve never tried it, you’re in for a treat: it’s a super-easy way to improve a meal and add flavor without putting in a lot of effort.

It only takes a few minutes to make browned butter from regular melted butter. When butter is allowed to brown and simmer, it produces a rich, nutty flavor. It gives this spaghetti dish a ton of flavor.

So, while it may appear and sound fancy, it isn’t. You may create the sauce while the pasta is cooking and then toss everything together. It’s a quick and easy meal that takes less than 30 minutes to prepare.

The brown butter sauce is stirred with hot pasta, garlic, grated cheese, and fresh parsley. It’s great on its own, but I’m also going to show you how to jazz it up. Once you’ve figured out how to create garlic butter sauce for pasta, you’ll notice how versatile it is.

Linguini Linguini Linguini Linguini Linguini Linguini Linguini Linguin
Garlic, minced
peppercorns, ground
Parmesan cheese, freshly grated
parsley, chopped

Before draining the pasta, save one cup of the cooking water.
In a saucepan over medium-low heat, melt the butter with the pepper. While the garlic is frying in the butter, stir it constantly.
Cook the butter for a while longer. Before it begins to brown, it will begin to boil and then foam. Remove it from the fire after it has become golden.

Toss in the pasta and half of the cheese until everything is well combined. To make the sauce, add a bit of the pasta water – you won’t need all of it, so add it in little increments until the sauce reaches the required consistency.

Season the pasta with salt and pepper to taste, then top with chopped parsley.

A view of garlic butter pasta in a white dish from above.

This recipe is best served with linguini, a long pasta form. Alternatively, spaghetti, fettuccine, bucatini, or even angel hair pasta can be used. Because the sauce is thin, thinner pasta works best, but you may try it with various forms as well.

Mushrooms are a great addition to this recipe if you want to include a veggie. You may start by sautéing them in butter and then remove them once they’re done. Make the sauce in the same pan as the pasta, then add the cooked mushrooms when you’re ready to serve.

I’ve also tried this dish with clams and clam juice, and it’s fantastic. If clams aren’t your thing, add cooked shrimp or chopped cooked chicken for a protein boost.

You may also change the herbs around. Use chopped fresh basil or chives instead of parsley. Alternatively, use a mix of fresh herbs. They release their scent and lend a freshness to the heated pasta and sauce, which goes well with the thick sauce.

This garlic butter pasta is best served immediately after cooking. The sauce will absorb the leftovers if refrigerated, but the pasta will not. When you reheat it, add a bit more melted butter to bring it back to life.
To make it a complete dinner, serve it with a crisp green salad and crusty bread on the side.


Garlic and butter go together like clockwork, but this recipe takes it a step further by using browned butter. This Garlic Butter Pasta will become a household favorite!
linguini, 8 oz.
6 tblsp butter (unsalted) Use unsalted butter instead.
3 garlic cloves, minced
12 teaspoon black pepper
2/3 cup parmesan cheese (freshly grated) split
season with salt to taste
Garnish with chopped parsley leaves

In a large pot, cook pasta according to package directions. Season the water with salt. Drain the pasta using a cullender, but reserve a cup of the pasta water.
In a medium saucepan, melt the butter with the pepper over medium low heat. Stir or whisk in the garlic often. The butter melts, then boils, then foams, and eventually becomes brown. It rapidly turns from browned to scorched, so keep an eye on it.

Remove the pan from the heat and stir in the pasta and half of the parmesan cheese until fully combined. Mix in little quantities of pasta water. You won’t likely need the entire cup to achieve the appropriate sauce texture. Serve with a pinch of salt to taste. Garnish with parsley.

NOTES This pasta may be used in a variety of ways. Clam juice and clams would be fantastic additions for extra texture. This would be fantastic with chicken.
You may use any type of pasta. Choose your favorite and have a good time.
Calories: 437kcal | Carbohydrates: 44g | Protein: 14g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 261mg | Potassium: 156mg | Fiber: 2g | Sugar: 2g | Vitamin A: 669IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 1mg | Vitamin A: 669IU | Vitamin C: 1mg |