Easy Garlic Butter Spaghetti With Parmesan and Herbs – Simple, Comforting, and Fast

This is the kind of pasta you make when you want real comfort without fuss. Tender spaghetti gets tossed in a silky garlic butter sauce, finished with Parmesan and fresh herbs. It’s fast, cozy, and tastes like something you’d order at a little Italian café.

No special skills needed, just a pot, a pan, and 20 minutes. Keep it simple or dress it up with extras—either way, it’s a weeknight winner.

Print Recipe

Easy Garlic Butter Spaghetti With Parmesan and Herbs - Simple, Comforting, and Fast

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 4 servings

Ingredients

• Spaghetti (12 ounces)
• Unsalted butter (5–6 tablespoons)
• Extra-virgin olive oil (1 tablespoon)
• Garlic (4–6 cloves, finely minced)
• Red pepper flakes (optional, 1/4 teaspoon)
• Fresh parsley (small bunch, chopped)
• Fresh basil (a few leaves, optional) or chives
• Freshly grated Parmesan cheese (3/4 to 1 cup)
• Lemon (zest and juice of 1/2 lemon, optional)
• Kosher salt
• Black pepper

Instructions

• Salt the water well. Bring a large pot of water to a rolling boil and add enough salt so it tastes like the sea. This is your first layer of flavor.
• Cook the spaghetti. Add the spaghetti and cook until just al dente, usually 1–2 minutes less than the package suggests.Before draining, scoop out 1–1.5 cups of starchy pasta water.
• Build the garlic butter base. In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic and a pinch of red pepper flakes. Cook 60–90 seconds, stirring, until fragrant but not browned.
• Make it silky. Add a generous splash of reserved pasta water to the skillet and swirl.It should look glossy, not thin. Adjust heat to medium-low.
• Toss the pasta. Add the drained spaghetti directly into the skillet. Toss for 1–2 minutes to coat every strand.If it looks dry, add more pasta water a little at a time.
• Add cheese and herbs. Off the heat, shower in the Parmesan and toss until it melts into the sauce. Stir in most of the parsley (and basil or chives if using). Season with salt and black pepper.Add lemon zest and a squeeze of juice if you like a fresh lift.
• Taste and adjust. If it needs more richness, add a small pat of butter. If it needs brightness, add more lemon or herbs. Finish with extra Parmesan and a drizzle of olive oil.
• Serve right away. Twirl into bowls and sprinkle with the remaining herbs.Eat hot for the best texture.

What Makes This Special

This dish proves that a few good ingredients go a long way. Butter, garlic, and Parmesan create a rich, savory sauce that clings to every strand of pasta.

Fresh herbs brighten everything and make it taste fresh, not heavy. It’s quick to cook, easy to customize, and relies on pantry staples you probably already have.

Shopping List

• Spaghetti (12 ounces)
• Unsalted butter (5–6 tablespoons)
• Extra-virgin olive oil (1 tablespoon)
• Garlic (4–6 cloves, finely minced)
• Red pepper flakes (optional, 1/4 teaspoon)
• Fresh parsley (small bunch, chopped)
• Fresh basil (a few leaves, optional) or chives
• Freshly grated Parmesan cheese (3/4 to 1 cup)
• Lemon (zest and juice of 1/2 lemon, optional)
• Kosher salt
• Black pepper

Instructions

1. Salt the water well. Bring a large pot of water to a rolling boil and add enough salt so it tastes like the sea. This is your first layer of flavor.
2. Cook the spaghetti. Add the spaghetti and cook until just al dente, usually 1–2 minutes less than the package suggests.

   Before draining, scoop out 1–1.5 cups of starchy pasta water.

3. Build the garlic butter base. In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic and a pinch of red pepper flakes. Cook 60–90 seconds, stirring, until fragrant but not browned.
4. Make it silky. Add a generous splash of reserved pasta water to the skillet and swirl.

   It should look glossy, not thin. Adjust heat to medium-low.

5. Toss the pasta. Add the drained spaghetti directly into the skillet. Toss for 1–2 minutes to coat every strand.

   If it looks dry, add more pasta water a little at a time.

6. Add cheese and herbs. Off the heat, shower in the Parmesan and toss until it melts into the sauce. Stir in most of the parsley (and basil or chives if using). Season with salt and black pepper.

   Add lemon zest and a squeeze of juice if you like a fresh lift.

7. Taste and adjust. If it needs more richness, add a small pat of butter. If it needs brightness, add more lemon or herbs. Finish with extra Parmesan and a drizzle of olive oil.
8. Serve right away. Twirl into bowls and sprinkle with the remaining herbs.

   Eat hot for the best texture.

How to Store

Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or a knob of butter to loosen the sauce. Avoid microwaving on high, which can make the pasta dry and the cheese greasy.

If you plan for leftovers, undercook the pasta by an extra minute so it reheats nicely.

Benefits of This Recipe

• Fast and fuss-free: Dinner is ready in about 20 minutes.
• Picky-eater friendly: Familiar flavors that please kids and adults.
• Budget-conscious: Uses affordable pantry ingredients.
• Flexible: Add protein or veggies without changing the core recipe.
• Comforting and fresh: Rich butter balanced by herbs and lemon.

Pitfalls to Watch Out For

• Burning the garlic: It turns bitter fast. Keep heat moderate and move quickly.
• Skipping pasta water: This starch is the secret to a glossy, clingy sauce.
• Overcooking pasta: It will keep cooking in the pan, so pull it early.
• Adding cheese over high heat: It can clump. Take the pan off the heat first.
• Under-salting: Season the water well and adjust at the end.

Alternatives

• Protein add-ins: Toss in rotisserie chicken, sautéed shrimp, or crispy bacon.
• Veggie boost: Add peas, spinach, blistered cherry tomatoes, or sautéed mushrooms.
• Dairy swaps: Try Pecorino Romano for a sharper bite, or a mix of Parmesan and Asiago.
• Herb variations: Use dill and chives for a lighter vibe, or thyme and parsley for cozy depth.
• Gluten-free: Use your favorite gluten-free spaghetti and watch the cook time closely.
• Lemon-forward: Add more zest and a splash of juice for a bright, citrusy twist.

FAQ

Can I use pre-grated Parmesan?

You can, but freshly grated Parmesan melts smoother and tastes better.

Pre-grated cheese often has anti-caking agents that affect texture.

What’s the best pasta shape for this?

Spaghetti is classic, but linguine, bucatini, or thin fettuccine work well. Choose a long shape that lets the sauce coat evenly.

How do I make it less rich?

Use 3–4 tablespoons of butter, add more lemon juice, and increase the herbs. You can also swap in a bit more olive oil for some of the butter.

Can I make it spicy?

Yes.

Add extra red pepper flakes with the garlic, or finish with a drizzle of chili oil.

Is this good for meal prep?

It’s best fresh, but it reheats fine with a splash of water and a little butter. If meal prepping, undercook the pasta slightly.

Can I add cream?

You can, but it changes the style. If you want a creamier version, add 1/4 cup of heavy cream after the pasta water and simmer briefly before tossing in the pasta.

Final Thoughts

Easy Garlic Butter Spaghetti with Parmesan and Herbs is what weeknights crave—fast, flavorful, and endlessly adaptable.

Keep the base simple, then make it your own with herbs, lemon, and add-ins. A little technique—salted water, gentle heat, and starchy pasta water—makes all the difference. Grab a fork, twirl, and enjoy every buttery, garlicky bite.