Delightful Garlic and Parmesan Pasta

This quick garlic and parmesan pasta comes to my rescue on busy weeknights. You'll have a comforting dish ready in under 20 minutes that brings together Italian simplicity with creamy, rich flavors.

This dish has become what I always make when friends drop by unexpectedly. Don't let the simplicity fool you – the flavors are so rich that everyone thinks I've spent hours cooking.

Ingredients

• 400 g long pasta: spaghetti or linguine work best as they hold the creamy sauce well
• 4 finely chopped garlic cloves: the key ingredient that gives this dish its character
• 50 g butter: adds richness and creaminess to the sauce
• 2 tablespoons extra virgin olive oil: go for good quality oil for better flavor
• 100 g grated parmesan: try to use real Parmigiano Reggiano for that amazing taste
• 1 bunch chopped fresh parsley: adds freshness and color
• Salt and freshly ground black pepper: fresh pepper makes a big difference
• 1 pinch of Espelette pepper: adds a gentle warmth without taking over
• Lemon zest: optional but brings a nice fresh touch

Pin it

Step-by-Step Instructions

Cooking the pasta:

Get a big pot of water boiling. Add a big spoonful of salt when it's bubbling. Drop in your pasta and cook according to the package until al dente. Before draining, save a cup of the cooking water. This starchy water is the secret to a perfectly smooth sauce.

Making the sauce:

While the pasta cooks, melt the butter with olive oil in a large pan over medium heat. When it starts to sizzle, add the chopped garlic and turn the heat down slightly. Cook for 1-2 minutes, stirring all the time. The garlic should get slightly golden and fragrant, but be careful not to let it brown or it'll taste bitter.

Putting it together:

Put the drained pasta right into the pan with the garlic sauce. Add half the grated parmesan and stir well to coat the pasta. Slowly pour in some of the saved cooking water while stirring to create a creamy sauce that coats each strand of pasta perfectly. Mix in the chopped parsley, saving some for garnish. Add plenty of freshly ground black pepper and adjust salt to your liking.

Finishing touches:

Divide the pasta between warm plates. Sprinkle with the remaining parmesan and saved parsley. For extra flavor, add a tiny pinch of Espelette pepper and some grated lemon zest on top. Serve right away while hot and the sauce is perfectly creamy.

I really love using semi-salted Brittany butter in this dish. It's a small change from the traditional Italian recipe but adds a depth of flavor my family can't get enough of. One night when my fridge was nearly empty, this recipe saved an impromptu dinner with friends who now come over regularly for my "pasta nights."

Storage and Reheating

This dish tastes best right away, but if you have leftovers, you can keep them in an airtight container in the fridge for 1-2 days. To reheat, add a splash of water or broth and warm gently in a pan over medium heat, stirring often. You can add a bit of fresh parmesan and olive oil to bring back the flavors.

Variations and Substitutions

For a heartier meal, throw in some sautéed shrimp, grilled chicken pieces, or pan-fried mushrooms. Vegetarians will enjoy adding seasonal peas or asparagus. If you don't have parmesan, pecorino romano works great though it's a bit saltier. For a lactose-free version, use more olive oil instead of butter and go with a plant-based cheese.

Pairings and Serving Ideas

This simple dish deserves a nice dry white wine like an Italian Vermentino or French Sancerre. A basic green salad with a light lemon dressing makes the perfect side. For an elegant touch, serve with a few thin slices of Parma ham arranged on the side of the plate.

Origin and History of the Dish

The "pasta aglio e olio," which this recipe is a richer version of, is a staple of Neapolitan cooking. Traditionally made with just garlic, olive oil, and chili, this parmesan version is creamier and milder. It perfectly shows the Italian cooking philosophy where a few quality ingredients create a memorable dish.

Frequently Asked Questions

→ What pasta shapes work best with this dish?

You can go with spaghetti, linguine or fettuccine for this dish.

→ Can I swap out the butter?

Sure, olive oil makes a lighter alternative to butter in this recipe.

→ How do I make the sauce creamier?

Save some pasta cooking water and mix it in to get your sauce just the right consistency.

→ Can I add protein to this dish?

You bet! Throw in some grilled chicken or sautéed shrimp for a heartier meal.

→ What can boost the flavor?

A dash of chili flakes or some fresh lemon zest will really wake up the flavors.