This garlic butter pasta is the quintessential light pasta recipe that's loaded with garlic, lemon and some good white wine which you can drink with it.
I'm all about pasta dishes - from spaghetti alla Nerano to weeknight bolognese to pasta alla sorrentina to bucatini cacio e pepe to hummus pasta to pasta alla Norcina.
When you think of summer, you don't necessarily think of pasta, but that shouldn't be the case. Yes pasta is a more filling dish, but you can make it "lighter" with the ingredients like some wine, lemon and asparagus.
What makes this sauce so good is using quality white wine. Yes it may be difficult to give up 1 cup of something you want to drink, but it makes all the difference in the sauce even though this garlic butter pasta is pretty good too.
So if you're feeling like some pasta, this might just be the dish for you.
Why This Recipe Works
- Simple - as with most Italian pasta dishes, you use a minimal amount of ingredients that generate a ton of flavor.
- Quick to prepare - you can have this dish from start to the dinner table in under 30 minutes.
- Flavorful - if you are a fan of garlic and lemon, this pasta dish is for you.
- Customizable - you can change up this dish in many ways. Add in spices, herbs, veggies or protein.
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Ingredient Notes
- Breadcrumbs - adds some crunch/texture to the dish.
- Pasta - bucatini pairs great with this light sauce because it really soaks it up. In general, the lighter the sauce, the thinner the noodle.
- Sweet onion - adds a slightly sweet flavor to the sauce.
- Wine - dry white wine gives the sauce some needed acidity.
- Heavy cream - by mixing with the hot pasta water, it forms a creamier sauce.
- Lemon - by using both the zest and juice, you add some necessary acid and brightness.
- Parmesan - adds a strong, nutty flavor to the sauce.
Ingredient Swaps
While this garlic butter pasta is pretty perfect, you can mix up the ingredients. Some variations include:
- You want a long noodle like spaghetti, linguine, angel hair or my go-to which is bucatini.
- Sweet onions are my go-to here , but white, yellow or shallots will work as well. They all high slightly different flavors.
- I use heavy cream to add a slight richness to the dish, but half-and-half can work too.
- Parmesan is what is traditional, but Pecorino Romano is a good substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Heat butter in pan and add the breadcrumbs, cooking until golden brown. Remove from heat and stir in the basil.
In a large skillet over medium-high heat, add the butter and onion, cooking until translucent. Stir in the garlic and crushed red pepper before deglazing with wine. Scrape up and brown bits. Simmer for 3 minutes.
Stir in the cream, lemon juice and zest, simmering for 2 minutes. Toss in the pasta and half of the Parmesan cheese as well as the reserved pasta water. Stir in the remaining Parmesan, tossing to coat.
FAQs
I mentioned this earlier but bucatini is my go-to. However spaghetti, angel hair or linguine all work as well.
It really depends on what type of pasta you want and if you have the time. Fresh pasta is definitely better.
But if you don't have time or want some bucatini, just buy dried pasta. However if you want to use spaghetti, try this one by Anne Burrell. It is my go-to homemade pasta recipe.
Wine is a key ingredient to giving this garlic butter pasta its bright flavor. And using a wine you’d be willing to drink is even more important so don’t go cheap on the wine.
Remember, once you open the wine to cook you have to drink it and that’s never a bad thing. But if you don't have wine or drink it, just replace with some low-sodium chicken stock.
It will last about 3 days if stored in an airtight container in the fridge.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Equipment
The equipment you use is important to how the garlic butter pasta turns out. What is needed is the following:
- Skillet/Dutch oven - you want something large enough to cook the sauce.
- Spoon - you want a good wooden spoon to stir everything together.
- Cheese grater - I mentioned multiple time but use a cheese block and grate yourself.
Pro Tips/Recipe Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.
- Cook the pasta until just al dente as the pasta will cook more when tossing in sauce.
- Add some asparagus or green beans if you want some vegetables.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
Other Pasta Recipes
If you’ve tried this garlic butter pasta or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Garlic Butter Pasta
Ingredients
- 1 lb bucatini
- 7 tablespoon unsalted butter, divided
- ¾ cup panko breadcrumbs
- 2 tablespoon fresh basil, chopped
- 1 cup sweet onion, chopped
- 6 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 1 cup dry white wine
- ½ cup heavy cream
- juice and zest from one lemon
- 1 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water
- salt and pepper to taste
Instructions
- Heat 1 tablespoon butter in a small saucepan over medium heat. Add panko breadcrumbs and cook for 3-5 minutes or until golden brown. Remove from heat and once cool stir in chopped basil. Set aside.
- Heat remaining butter in large skillet over medium-high heat. Add chopped onion and cook for 2 minutes. Add crushed red pepper and garlic and cook for another minute. Deglaze the pan with wine and stir to scrape up brown bits. Simmer for about 3 minutes.
- Once sauce has reduced slightly, stir in cream, lemon juice and zest, simmering for 2 minutes. Adjust seasoning with salt and pepper. Keep on low heat until pasta is ready.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta to al dente and save ½ cup of pasta water. Once ready, toss the pasta in with the sauce. Add ½ cup Parmesan cheese and pasta water and coat the pasta. Then stir in the remaining Parmesan. Serve with the breadcrumb mixture, freshly grated Parmesan and more crushed red pepper if desired.
Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.
- Cook the pasta until just al dente as the pasta will cook more when tossing in sauce.
- Add some asparagus or green beans if you want some vegetables.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
Chris says
Going to try this soon!