Introduction
When time is short but you still want something that feels indulgent, this 10-Minute Garlic Butter Parmesan Pasta is the perfect solution. It uses pantry staples—butter, garlic and Parmesan—to create a sauce that clings to every strand of pasta thanks to a strategic splash of reserved pasta water. The result is glossy, silky and balanced: rich butter, aromatic garlic, a bright kiss of lemon (optional) and the savory umami of freshly grated cheese. I refined this straightforward, dependable method so home cooks can reproduce the restaurant-worthy texture with minimal effort — a recipe made ready for your weeknight rotation by tinsuf.
This recipe is designed to be forgiving: the timing is flexible, the ingredient list is short, and small substitutions (half butter and half olive oil, or a splash of cream for extra richness) still produce a stellar dish. Read on for exact ingredients, clear step-by-step instructions, troubleshooting tips and ways to turn this quick pasta into a more elaborate meal.
Recipe Details
Author: tinsuf
Cuisine: Italian
Category: Main Course
Keywords: garlic butter pasta, quick pasta, Parmesan pasta
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 2 servings
Ingredients
225 g (8 oz) spaghetti, linguine, or any pasta you prefer
3 tablespoons unsalted butter
4 cloves garlic, minced (or 1 tablespoon garlic paste)
1/4 cup reserved pasta water (from the boiling pot)
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Salt, to taste
Freshly ground black pepper, to taste
Optional: 1/2 teaspoon red pepper flakes
Optional: Fresh parsley, chopped, for garnish
Optional: A squeeze of lemon juice for brightness
Instructions
Bring a large pot of water to a vigorous boil and salt it generously; it should taste like the sea. Add the pasta and cook according to package directions until al dente (usually 8–10 minutes). Before draining, scoop out and reserve 1/4 cup of the hot pasta cooking water.
While the pasta is boiling, heat a large sauté pan over medium heat and melt 3 tablespoons of unsalted butter. Add the minced garlic and cook for 30 to 60 seconds until the garlic becomes fragrant but not browned—browned garlic will turn bitter.
If you like a touch of heat, add 1/2 teaspoon of red pepper flakes to the butter and garlic and stir briefly to release their flavor into the fat.
Add the drained pasta directly to the pan with the garlic butter. Pour in the reserved pasta water and toss or stir vigorously; the starchy water helps the butter and cheese emulsify, forming a glossy sauce that clings to the pasta.
Remove the pan from the heat, sprinkle in 1/2 cup freshly grated Parmesan and toss until the cheese melts and creates a silky coating. Taste and season with salt and freshly ground black pepper. If the sauce seems dry, add a tablespoon of the reserved pasta water at a time until you reach the desired consistency.
Finish with chopped parsley and a small squeeze of lemon for lift, if using. Serve immediately with extra grated Parmesan at the table.
Troubleshooting & Consistency Tips
Sauce looks grainy or clumpy: That usually means the cheese overheated. Remove the pan from the heat before adding the Parmesan and toss off-heat so the cheese melts gently. Add reserved pasta water slowly to help emulsify.
Too dry: Add more reserved pasta water—one tablespoon at a time—until glossy. Warm liquid loosens the sauce without watering it down.
Too salty: Balance with a squeeze of lemon or add plain cooked pasta (no salt) to stretch the sauce.
Garlic overpowering: Reduce garlic to 2–3 cloves or cook it for a slightly shorter time so it remains milder and sweeter.
Storage & Make-Ahead
This pasta is best served immediately for peak texture and gloss. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or milk to loosen the sauce; stir constantly until warmed through. Avoid microwave reheating without adding liquid, as the sauce will tighten and the pasta may dry out.
Why This Recipe Works
The technique relies on a simple emulsion: butter (fat) plus starchy hot pasta water (liquid and starch) and finely grated cheese combine to create a glossy, clingy sauce without cream. Turning the heat off before adding the cheese prevents overheating and graininess, while tossing vigorously helps the ingredients bind. Freshly grated Parmesan melts more smoothly than pre-shredded cheese, which often contains anti-caking agents that inhibit a silky texture.
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Expert Tips
Grate Parmesan from a wedge just before using; the flavor and melting quality are markedly better than pre-packaged shreds.
Reserve more than 1/4 cup of pasta water if you prefer a looser sauce—holding extra starchy water lets you fine-tune the finish at the end.
For a richer finish, stir in a tablespoon of extra butter or a splash of heavy cream off the heat.
Add a handful of cooked vegetables (peas, spinach, roasted cherry tomatoes) or shredded rotisserie chicken to make this a more substantial meal.
If you want a garlic-forward profile without raw bite, gently sweat the garlic in butter over low heat for 2–3 minutes until soft before increasing the heat to add pasta.
Recipe provided by tinsuf. Fast, reliable, and endlessly adaptable—this Garlic Butter Parmesan Pasta is designed to be your go-to comfort meal whenever you need something delicious in minutes. Try variations and enjoy.