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A timeless Italian-American classic that comes together in minutes. Al dente spaghetti is tossed in a velvety sauce made from just butter, Parmesan cheese, and starchy pasta water. It's the ultimate simple comfort food.
For 4 servings
Cook the Pasta
Prepare the Butter Sauce
Emulsify the Sauce
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A timeless Italian-American classic that comes together in minutes. Al dente spaghetti is tossed in a velvety sauce made from just butter, Parmesan cheese, and starchy pasta water. It's the ultimate simple comfort food.
This italian_american recipe takes 20 minutes to prepare and yields 4 servings. At 721.45 calories per serving with 21.62g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Season and Serve
Toss in grilled chicken strips, sautéed shrimp, or crispy pancetta at the end for a more substantial meal.
Stir in a cup of frozen peas during the last minute of pasta boiling, or add a few handfuls of fresh spinach to the skillet to wilt with the pasta.
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a touch of heat.
Stir in the zest of one lemon at the very end for a bright, citrusy note that cuts through the richness of the butter and cheese.
The spaghetti serves as an excellent source of complex carbohydrates, which are the body's primary fuel source, providing sustained energy.
Parmesan cheese is rich in calcium and phosphorus, two essential minerals that are vital for building and maintaining strong bones and teeth.
One serving of this recipe contains approximately 710-750 calories, primarily from the pasta, butter, and cheese. This can vary based on the exact ingredients used.
This dish is a rich source of carbohydrates for energy and contains calcium from the cheese. However, it is high in calories, saturated fat, and sodium, so it's best enjoyed in moderation as a comfort food treat rather than a daily meal.
It is highly recommended to use a block of Parmesan and grate it yourself. Pre-shredded cheeses are often coated with starches and anti-caking agents that prevent them from melting smoothly, which can result in a clumpy or grainy sauce.
This usually happens if the pan is too hot when you add the cheese, or if you don't toss it vigorously enough. To fix it, remove the pan from the heat, add a splash more of the hot pasta water, and toss rapidly to help the sauce emulsify and become creamy again.
Yes, you can easily make this dish gluten-free by substituting your favorite brand of gluten-free spaghetti or other long pasta. Be sure to reserve the gluten-free pasta water, as it will still contain the starches needed for the sauce.