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Parmesan Pasta Recipe

This parmesan pasta recipe is a quick and easy dinner or side dish made with 4 ingredients in 15 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Diet: Vegetarian
Servings: 8 Servings
Author: Laura
Cost: $4

Equipment

Ingredients

  • 8 ounces spaghetti (preferably bucatini)
  • ¼ cup salted butter softened
  • 1 cup grated parmesan cheese
  • Salt and pepper to taste
  • Optional: garnish with fresh basil and grated parmesan cheese.
US Customary - Metric

Instructions

  • Cook pasta until al dente. Remove pasta with tongs into a bowl. Reserve the pasta water.
  • Melt the butter in a 5 quart stockpot over medium heat.
  • Add the parmesan cheese and whisk to combine.
  • Add ½ cup pasta water and whisk until smooth. Add additional pasta water (up to 1 cup) until desired sauce consistency is reached.
  • If desired, add salt and pepper to taste. (the cheese is salty, so add carefully).
  • Add pasta and stir to combine.
  • Serve topped with chopped fresh basil and extra grated parmesan cheese.

Video

Notes

Ingredient Substitution Notes
  • Salted butter. unsalted butter is a great substitute. You can substitute up to half of the butter with olive oil, if desired.
  • Parmesan cheese. use high-quality, freshly grated parmesan for the best results.
  • Pasta. Bucatini is my favorite, but we also love angel hair and spaghetti. You can choose your favorite noodle shape and size.
Store/Freeze
Store leftover parmesan pasta in an airtight container in the refrigerator for 3-5 days, or in the freezer for 1 month.
Reheat on the stovetop or in the microwave.

Nutrition

Serving: 0.5cup | Calories: 209kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 266mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Calcium: 118mg | Iron: 0.4mg