Creamy Garlic Butter Spaghetti

Creamy garlic butter spaghetti has become my ultimate comfort dish for quick weeknight dinners and cozy gatherings alike. With its velvety sauce and simple ingredients, this pasta brings out rich flavor in every bite and never fails to impress my friends or family at the table.

When I first cooked this for my family, the aroma of garlic and butter brought everyone running to the kitchen. Now it is my go-to dish when we crave something soothing and satisfying without much fuss.

Ingredients

• Spaghetti: a classic long pasta that absorbs and holds flavorful sauces well try to use bronze cut for best texture
• Olive oil: supports the butter and adds a subtle fruitiness pick extra virgin for the freshest taste
• Unsalted butter: builds the creamy sauce base and gives rich flavor let it fully melt but do not over-brown
• Onion: chopped for gentle sweetness and foundation in the sauce use a fresh firm onion for best flavor
• Garlic: freshly minced infuses the entire dish with unmistakable aroma always use fresh cloves if possible
• Salt and pepper: essential for seasoning to personal taste
• Italian seasoning: blends herbs for classic depth look for a mix with oregano thyme and basil
• White wine: like Sauvignon blanc gives acidity and a brighter layer to the sauce pick a dry variety that you would also drink
• Heavy cream: brings the sauce together with lush texture use well chilled cream and avoid lower fat substitutions if you want maximum richness
• Parmesan cheese: grated right before serving for melty sharpness use a wedge of Parmigiano Reggiano if you can find it
• Red pepper flakes: optional for little bursts of warmth keep some at the table for those who want extra

Instructions

Cooking the Spaghetti:

Boil water with enough salt to taste almost like the sea then add spaghetti and cook according to the package until just al dente. Before draining set aside about a half cup of the cooking water. Once drained keep the pasta wrapped in a towel or covered so it stays warm but do not rinse.

Building the Flavor Base:

Place a large skillet over medium heat. Add olive oil then the butter and let it melt gently without browning. As soon as the butter is melted add onions. Stir and let them soften and go translucent which usually takes three to five minutes. Lower the heat if you see any dark browning. When onions look glassy and soft add the garlic. Let it bloom just for thirty seconds so it releases flavor without burning.

Seasoning the Sauce:

Add salt pepper and Italian seasoning directly to the softened aromatics. Stir these well so the flavors mingle together and cook for thirty seconds more. Take in the aroma as the herbs warm up in the fat.

Deglazing and Enriching:

Pour the white wine into the pan and scrape the bottom with a wooden spoon to loosen any tasty bits. Let the wine bubble gently for about three minutes to both reduce and evaporate some alcohol. The onions will become even more flavorful.

Building the Creamy Sauce:

Pour in the heavy cream and stir to combine with the onions and wine. Bring just to a gentle boil then immediately turn down the heat to a simmer. Add the reserved pasta water to help the sauce emulsify and coat the spaghetti later. Let this mixture simmer five minutes and stir frequently. The sauce should become noticeably thicker and glossy.

Finishing the Pasta:

Take the skillet off the heat. Add Parmesan cheese in handfuls while stirring. The cheese melts and thickens the sauce even more turning it super creamy. Add the cooked spaghetti and toss using tongs until every strand is coated. Taste and adjust salt and pepper.

Serving:

Portion pasta into bowls. Scatter with extra Parmesan and a sprinkling of red pepper flakes for color and warmth if you like.

My favorite ingredient is the freshly grated Parmesan. There is something about shaving cheese directly into steaming sauce that feels luxurious every time I make this. I remember my kids sneaking little piles of cheese off the counter as I cook. That smell always takes me straight back to those family moments.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating add a splash of cream or milk to keep the sauce from drying out. When freezing cool completely portion in freezer-safe bags and thaw overnight in the fridge before gently warming on the stove.

Ingredient Substitutions

You can swap spaghetti for linguine or fettuccine if needed. Use shallot instead of onion for a milder flavor or swap white wine for an equal amount of chicken broth. If you want a dairy free option coconut cream works in a pinch with a slightly different taste. Try pecorino or asiago cheese instead of Parmesan if you want a twist.

Serving Suggestions

I love pairing this creamy spaghetti with roasted broccoli or sautéed spinach to cut the richness. It makes a great base for adding cooked shrimp grilled chicken or even a handful of peas. Always finish with more cheese and a hit of fresh cracked pepper at the table.

Cultural and Seasonal Touch

Silky cream based pastas like this are classic twists on northern Italian dishes where dairy is more common. In spring I often toss in fresh asparagus pieces and lemon zest. In the fall mushrooms and a pinch of nutmeg blend beautifully.

Helpful Notes

Always reserve pasta water to help the sauce cling to the noodles. Add garlic just before the liquids so it does not burn or turn bitter. Taste as you go especially when seasoning cream based sauces.

Success Stories

One of my friends credits this recipe for finally convincing her picky kids to try garlic. I have had people ask for seconds and thirds during dinner parties. Sometimes I even double the cheese for those who want that extra bite.

Freezer Meal Conversion

Let the cooked pasta cool then mix with sauce and portion into freezer safe containers. Double wrap if freezing longer than a month and include a little extra splash of cream before freezing to ensure it reheats creamy rather than dry.

This spaghetti always comforts and impresses, no matter the season. Try it for your next easy dinner—you'll see just how satisfying it is.

Recipe FAQs

→ How do I prevent the sauce from separating?

Simmer the cream gently and avoid boiling after adding cheese to keep the sauce smooth and cohesive.

→ Can I use a different type of pasta?

Yes, fettuccine, linguine, or penne work well with the creamy garlic butter sauce.

→ Is it necessary to add white wine?

White wine adds depth, but you can substitute with vegetable broth for a non-alcoholic option.

→ How can I make this dish spicier?

Increase the red pepper flakes or add a pinch of cayenne for extra heat.

→ What protein pairs well with this dish?

Grilled chicken, shrimp, or seared scallops make excellent additions for added protein.