Garlic Parmesan Pasta 🍝
Garlic Parmesan pasta is one of those dishes that proves you don’t need complicated ingredients to make something seriously delicious. With just a handful of pantry staples, you can create a rich, buttery, cheesy pasta that feels like comfort in a bowl.
What makes this dish special is the balance of flavours. The butter and garlic create a deep, savoury base, while the Parmesan melts into the pasta water to form a silky, creamy sauce without needing any cream at all. The oregano adds a subtle herbiness, and the black pepper gives it a gentle kick.
It’s quick, budget-friendly, and perfect for those lazy days when you want something warm and satisfying without spending too much time in the kitchen.
Ingredients
- 180g spaghetti (Serves 2)
- 40g butter
- 1/4 cup onion (finely chopped)
- 1 tbsp minced garlic
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved from cooking)
- 1 tbsp chopped parsley
- 1–2 tsp salt (for boiling water)
- 1 tsp oil (for boiling water)
Instructions
1. Cook the pasta
Fill a medium pot with water and bring it to a rolling boil over high heat. Once boiling, add a pinch of salt (about 1-2 tsp) and a small drizzle of oil to help prevent sticking.
Add 180g spaghetti to the pot and give it a quick stir to separate the strands. Cook according to the package instructions, usually around 8–10 minutes, until the pasta is al dente (tender but still slightly firm in the centre). During the same time, get other ingredients ready.
About 1 minute before draining, scoop out 1/4 cup of the pasta cooking water and set it aside. Then drain the pasta using a colander and leave it briefly to steam dry.
❤️ Tip: Don’t rinse the pasta after draining. The surface starch helps the sauce stick better.
2. Prepare the base
Place a large frying pan over low heat and add 40g butter. Allow the butter to melt slowly and gently. You don’t want it to brown or burn.
Once melted, add 1/4 cup finely chopped onion and 1 tbsp minced garlic. Cook on low heat for 2–3 minutes, stirring occasionally until fragrant.
❤️ Tip: Keep the heat low and steady. Garlic cooks quickly and can turn bitter if browned.
3. Season the mixture
Sprinkle in 1/2 tsp salt, 1 tsp black pepper, and 1 tsp oregano directly into the butter mixture.
Stir everything together well so the seasoning is evenly distributed. Let it cook for about 30 seconds so the spices gently toast in the butter and release their aroma.
4. Combine pasta and sauce
Add the cooked spaghetti straight into the pan with the butter mixture.
Pour in the reserved 1/4 cup pasta water gradually while tossing the pasta. Use tongs or a spatula to mix everything thoroughly, making sure the pasta is evenly coated.
Continue tossing for about 1–2 minutes over low heat so the pasta absorbs the flavours and the liquid slightly reduces.
❤️ Tip: Add the pasta water little by little. You can control how saucy or dry your pasta turns out.
5. Add Parmesan and finish
Lower the heat to very low (or turn it off completely).
Add 1/2 cup grated Parmesan cheese in batches, mixing continuously as you go. Let the cheese melt slowly into the pasta, forming a smooth, glossy coating around each strand.
If the pasta looks too thick, add a small splash of extra pasta water to loosen it up.
❤️ Tip: Adding cheese slowly and off heat prevents clumping and gives you a silky, restaurant-style sauce.
6. Garnish and serve
Sprinkle 1 tbsp chopped parsley over the pasta. Toss everything one final time to combine.
Taste and adjust seasoning if needed. You can add a pinch more salt or black pepper depending on your preference.
Serve immediately while hot, when the sauce is at its creamiest and most flavourful.
Extra Tips
1. Make it extra creamy
Add a splash of milk or cream if you prefer a richer, more indulgent sauce.
2. Add protein
Grilled chicken, prawns, or crispy bacon work beautifully with this pasta.
3. Don’t overcook pasta
Keep your pasta al dente so it holds its texture after mixing with the sauce.
4. Add a squeeze of lemon
A small squeeze of lemon juice at the end brightens the dish and balances the richness.
Ingredients
- 180 g spaghetti
- 40 g butter
- 1/4 cup onion finely chopped
- 1 tbsp minced garlic
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water reserved
- 1 tbsp chopped parsley
- 1 –2 tsp salt for boiling water
- 1 tsp oil for boiling water
Instructions
- Cook the pasta: Boil water and add 1–2 tsp salt and 1 tsp oil. Cook 180 g spaghetti for 8–10 minutes until al dente. During the same time, get other ingredients ready. Reserve 1/4 cup pasta water, then drain.
- Prepare the base: Heat 40 g butter over low heat. Add 1/4 cup onion and 1 tbsp garlic. Cook for 2–3 minutes until fragrant.
- Season the mixture: Add 1/2 tsp salt, 1 tsp black pepper, and 1 tsp oregano. Stir and cook for 30 seconds.
- Combine pasta and sauce: Add cooked pasta into the pan. Gradually add 1/4 cup pasta water while tossing for 1–2 minutes.
- Add Parmesan and finish: Lower heat to very low. Add 1/2 cup Parmesan cheese gradually, mixing until smooth. Add a splash of pasta water if needed.
- Garnish and serve: Add 1 tbsp parsley and mix well. Taste and adjust seasoning. Serve immediately.
Notes
- Make it extra creamy: Add a splash of milk or cream if you prefer a richer, more indulgent sauce.
- Add protein: Grilled chicken, prawns, or crispy bacon work beautifully with this pasta.
- Don’t overcook pasta: Keep your pasta al dente so it holds its texture after mixing with the sauce.
- Add a squeeze of lemon: A small squeeze of lemon juice at the end brightens the dish and balances the richness.
