A simple favorite of mine, great for weeknights when you don't have much time to be creative. Traditionally called Spaghetti Aglio e Olio in italy. You can use olive oil instead of butter but just dont use as much.
Ingredients:
200g spaghetti
8 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
salt and pepper, to taste
Method:
In a large pot of boiling salted water, cook pasta according to package instructions.
In a medium saucepan, combine butter and garlic over medium heat until the butter has melted. Cook for 2-3 minutes (make sure you dont burn the garlic)
Remove from heat. Stir in pasta and Parmesan until well combined. Season with salt and pepper, to taste.
Tip - Add a bit (2-3 tablespoons) of the pasta water to create a little bit of a sauce. The starch in the water helps the garlic butter coat the spaghetti.
200g spaghetti
8 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
salt and pepper, to taste
Method:
In a large pot of boiling salted water, cook pasta according to package instructions.
In a medium saucepan, combine butter and garlic over medium heat until the butter has melted. Cook for 2-3 minutes (make sure you dont burn the garlic)
Remove from heat. Stir in pasta and Parmesan until well combined. Season with salt and pepper, to taste.
Tip - Add a bit (2-3 tablespoons) of the pasta water to create a little bit of a sauce. The starch in the water helps the garlic butter coat the spaghetti.
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