This simple spaghetti aglio e olio is packed with flavor from just a few basic ingredients. It's a recipe that's quick enough to make on a busy weeknight or a holiday and a pasta recipe that you'll make over and over again.
1/2cupreserved pasta water
1Tablespoonunsalted butter, softened to room temperature
4garlic cloves, minced
1/2teaspoonfreshly ground black pepper
1/2cupchopped fresh parsley
1/4cupgrated parmesan cheese
Prepare the spaghetti according to the package directions, in a heavily salted pot of boiling water, cooked until just over al dente. Reserve 1/2 cup of the pasta water prior to draining the pasta.
In a large 10-12 inch skillet over medium heat, add the olive oil, butter, and garlic. Stir and cook for about 1 minute. Toss in the cooked spaghetti, 1/4 cup of the reserved pasta water, lemon juice, parmesan cheese, salt, pepper, and parsley. if the pasta seems a bit dry, stir in the remaining 1/4 cup reserved pasta water.
Garnish with fresh parsley and parmesan cheese. Store leftovers in the refrigerator for up to 5 days.
Make Ahead Instructions: This can be made up to 4 days in advance. Warm to your liking.
Pasta: You can use your favorite pasta, but the cook time will vary.