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.
Nutrition
Calories: 620kcal | Carbohydrates: 75g | Protein: 20g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1157mg | Potassium: 334mg | Fiber: 4g | Sugar: 3g | Vitamin A: 908IU | Vitamin C: 5mg | Calcium: 281mg | Iron: 2mg