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bowl with garlic parmesan pasta

Garlic Butter Noodles with Parmesan

Incredibly easy to make, aromatic garlic butter noodles with Parmesan.
Course Pasta and Rice
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 478kcal
Author Adina


  • 500 g/ 1.1 lbs pasta tagliatelle, spaghetti, linguine, etc
  • 85 g/ 3 oz/ 1/3 cup + 1 teaspoon butter See note
  • 6 garlic cloves
  • ½ teaspoon chili flakes more or less to taste
  • 115 g/ 4 oz/ ¾ cup freshly grated Parmesan
  • 1 teaspoon sea salt and freshly ground black pepper
  • some chopped parsley


  • Bring a large pot of water to a boil. Add salt and the pasta. Cook according to the packet's instructions.
  • While the pasta cooks make the garlic butter sauce.
  • Place the cubed butter in a small saucepan. Melt slowly, stirring often. Let it simmer for about 3 minutes.
  • In the meantime grate the Parmesan.
  • Grate the garlic. Add it to the butter and let cook for about 2 minutes while stirring very often. The garlic should get golden. Keep an eye on it, it should not get too dark.
  • Add the salt. Start with 1 teaspoon and add more after mixing the noodles with the butter sauce. You will probably need some more if you used unsalted butter.
  • Add pepper and some chili flakes to taste.
  • Stir well, the butter should start to get a little frothy and rather brown by now. Remove from the heat.
  • Drain the noodles and mix them immediately with the garlic butter sauce.
  • Add the grated Parmesan to the noodles as well.
  • Adjust the taste with more salt and pepper, if necessary.
  • Sprinkle with some chopped parsley, if desired, and serve immediately with a green salad.



Either salted or unsalted butter, adjust the salt amount you use for the garlic butter sauce accordingly.


Serving: 1/4 of the dish | Calories: 478kcal | Carbohydrates: 44g | Protein: 16g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 922mg | Fiber: 2g | Sugar: 1g