Garlic Butter Angel Hair Pasta
Ingredients
- Pasta:
- 12 oz angel hair pasta
- Salt for pasta water
- Garlic Butter Sauce:
- 6 tablespoons unsalted butter
- 6 cloves garlic minced
- ½ cup reserved pasta water
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons fresh lemon juice optional
- Serving:
- Extra Parmesan cheese
- Fresh parsley
- Lemon wedges
Instructions
- Boil salted water. Add angel hair pasta.
- Cook 2 to 3 minutes until al dente. Do not overcook.
- Reserve 1 cup pasta water. Drain pasta. Set aside.
- While pasta cooks, melt butter in large skillet over medium heat.
- Add garlic once butter foams.
- Cook 1 to 2 minutes until golden. Stir constantly.
- Add ½ cup pasta water. Swirl to combine.
- Add pasta to skillet. Toss to coat.
- Add Parmesan, parsley, salt, pepper, and red pepper flakes.
- Toss together. Cheese will melt and create silky sauce.
- Add more pasta water if too thick.
- Add lemon juice if using. Toss once more.
- Remove from heat. Serve hot.
- Garnish with Parmesan, parsley, and lemon wedges.
Notes
- Watch angel hair closely — cooks in 2 to 3 minutes
- Reserve pasta water for silky sauce
- Do not burn garlic — cook just until golden
- Toss pasta in sauce to coat every strand
- Use freshly grated Parmesan for best melting
- Serve immediately — angel hair absorbs sauce quickly
- Add pasta to sauce, not sauce to pasta
- Fresh parsley tastes much better than dried
- Best served fresh — does not reheat well
- Add protein or vegetables for variations