Creamy Garlic Butter Spaghetti Recipe

Creamy Garlic Butter Spaghetti delivers restaurant‑level indulgence with pantry staples. The key is gently cooking the garlic in butter before marrying it with double cream, creating a velvety coating that clings to every strand of spaghetti. A sprinkle of parmesan and fresh parsley adds salty depth and bright contrast, making this quick weeknight dish unforgettable.

📌 Pin this recipe for later

Save it to your Pinterest board so it’s one tap away at dinner time.

Ingredients

• 12 ounces dry spaghetti (long thin round strands)
• 4 tablespoons unsalted butter
• 8 garlic cloves, peeled and minced
• 1 cup double cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Step-by-Step Instructions

1. Bring a large pot of salted water to a rolling boil; add spaghetti and cook al dente, 9‑11 minutes, then drain, reserving 1 cup pasta water.
2. While pasta cooks, melt butter in a large skillet over medium heat until foamy, about 1 minute.
3. Add minced garlic to the butter; sauté 1‑2 minutes until fragrant and lightly golden, careful not to brown.
4. Stir in double cream; bring to a gentle simmer, reducing heat to low, and cook 3‑4 minutes until the sauce thickens and coats the back of a spoon.
5. Whisk in grated Parmesan, salt, and pepper; continue stirring until cheese melts and the sauce becomes glossy.
6. Add the drained spaghetti to the skillet, tossing to coat; if needed, add reserved pasta water a tablespoon at a time until the sauce reaches a silky consistency.
7. Remove from heat, sprinkle chopped parsley, give a final toss, and serve immediately.

Tips for Success

• Use a large pot of water so the spaghetti has room to move and cook evenly.
• Do not let the garlic brown; burnt garlic adds bitterness to the sauce.
• Reserve pasta water before draining – the starch helps bind the sauce to the noodles.
• Keep the heat low after adding cream to prevent curdling.
• Taste and adjust seasoning after the cheese melts, as Parmesan adds salt.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat, adding a splash of milk or water to loosen the sauce. The dish also freezes well for 1 month—thaw overnight and reheat as above.

Notes

Keep garlic from browning and use low heat after adding cream for a smooth sauce. Reserve pasta water to achieve perfect coating.

FAQs