Fresh Spaghetti with Garlic and Butter

This recipe works for all fresh pasta — it’s as simple as it gets, and is impossible to mess up. I like to think of it as a modified Cacio e Pepe, with lots of good quality parmesan and fresh black pepper. Everything is really to taste here — so feel free to use this as a guideline, not a steadfast recipe.

First up, put your pasta water on to boil with lots of sea salt. This is super important: the salt in the water flavors the pasta. Nothing is worse than bland spaghetti.


Roughly chop a couple garlic cloves. I use 2 medium sized cloves per serving. Throw it in a skillet with a generous glug of extra virgin olive oil and turn the heat on to medium. Stir the garlic around a little and keep an eye on it so it doesn’t brown.


Once your water is boiling, carefully drop in your pasta, immediately giving it a stir with some tongs, making sure to separate the noodles.


When your pasta is al dente (test it frequently — fresh pasta cooks fast!) drop it into the skillet directly from the pot, dragging along some pasta water as you go.


Stir the noodles around vigorously. Drop in a knob of salted butter (as much or as little as you want), and ground in a bunch of fresh black pepper. Keep stirring it around until the butter has melted.


Twirl your pasta prettily on a plate, and top it with some grated parmesan. Let it snow.


Serve the pasta immediately, to happy, hungry guests.


What a treat to sit across from these two.

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Up next! Fresh Papardelle with the best simple tomato sauce. 

Photos taken by Dee Sullivan


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