The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
The night this was made because the fridge was empty except for a block of Parmesan.
This garlic Parmesan spaghetti is what I make when it’s late and I’ve got nothing planned. Garlic, olive oil, cheese, a pot of pasta. That’s it. Twenty minutes start to finish, and most of that is waiting on the water.
No cream. No flour. No sauce simmering on the back burner.
Why This Works
The garlic goes into the oil gently. Not hot, not fast. If it browns, it turns bitter and the whole bowl tastes like you burned something, because you did. Pale and fragrant is the goal. You’ll smell it before you see it.
The bouillon powder is the sneaky part. Half a teaspoon doesn’t make the pasta taste like chicken. It just makes it taste more like itself, a little deeper, a little rounder. Skip it and the dish still works, but it’s flatter.
And the cheese. Heat off, always. Parmesan over a live flame clumps and goes grainy and greasy. Off the heat, the residual warmth in the pasta melts it into a light coating that actually sticks to the spaghetti. the time the cheese went in with the burner still on and turned to rubble.
Ingredients
- 8 oz spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon chicken bouillon powder
- 2 oz grated Parmesan cheese
- 1 tablespoon chopped Italian parsley
Grate the Parmesan yourself if you can. The pre-grated stuff in the shaker won’t melt the same way.
How to Make Garlic Parmesan Spaghetti
- Bring a pot of water to a boil. Cook the spaghetti to al dente, following the package time.
- Drain it and set it aside. Don’t rinse.
- Heat the olive oil in a skillet over medium-low. Add the minced garlic and cook until it smells amazing but hasn’t taken on color. About a minute.
- Add the spaghetti to the skillet.
- Sprinkle in the salt and bouillon powder. Toss until everything’s coated.
- Turn the heat off. Add the Parmesan and mix well.
- Top with parsley. Eat right away.
Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Servings: 2 Cuisine: American Calories: 418 per serving
Tips
- Mince the garlic fine, but not to paste. Paste burns in seconds.
- Pull the skillet off the burner for a moment if the garlic starts to sizzle hard. Better to go slow.
- Cheese goes in off the heat. I’ll keep saying it.
- Don’t let this sit. It’s best in the first five minutes, and by the fifteenth it’s tight and a bit dry.
- Reserved pasta water would loosen it up if it gets stiff. A splash, no more. I don’t usually bother.
Variations
Red pepper flakes. A pinch with the garlic. Worth it.
Lemon zest. Good, bright, and a nice break from all that richness. Add at the end.
Grilled chicken on top. Fine for a bigger dinner, but honestly I wouldn’t. The simple version is the point.
Cream sauce version. Skip it. That’s a different dish and a heavier one, and it buries the garlic.
Make-Ahead and Leftovers
Doesn’t work ahead. Really. The pasta soaks up the oil and the cheese firms up, and reheating makes it greasy. If you want to prep, mince the garlic and grate the cheese earlier in the day, then cook the pasta when you’re hungry.
Leftovers keep in the fridge for a day. Reheat in a skillet with a tiny splash of water, not the microwave.
FAQ
Can I use pre-grated Parmesan?
Yes, but it’s not the same. It has anti-caking powder in it and it melts less smoothly, so the coating comes out a bit gritty. Fresh-grated is better. If the shaker is all you’ve got, use it and don’t sweat it.
What if I don’t have chicken bouillon powder?
Leave it out and add a little extra salt. Taste first. It’ll be a touch less savory but still good.
Why did my Parmesan clump?
Too much heat. Turn the burner off before the cheese goes in, and stir right away.
Can I double it?
Yes, use a bigger skillet. Crowded pasta doesn’t toss properly and the garlic won’t spread evenly.
What should I serve with garlic Parmesan spaghetti?
A simple green salad with a sharp dressing. Garlic bread is too much for this one, in my opinion, it’s already carrying plenty of garlic.
Final Thoughts
Pair it with a crisp salad and something cold to drink, and that’s a full weeknight dinner. I like it best on nights when I’ve got something heavier planned for the weekend and want to eat light now.
Garlic Parmesan Spaghetti
Garlic Parmesan spaghetti ready in 20 minutes. Soft garlic, a pinch of bouillon, and Parmesan stirred in off the heat. No cream, no jarred sauce.
Ingredients
Method
- Bring a pot of water to a boil. Cook the spaghetti to al dente, following the package time.
- Drain the spaghetti and set it aside. Don’t rinse.
- Heat the olive oil in a skillet over medium-low. Add the minced garlic and cook until fragrant but not browned, about 1 minute.
- Add the cooked spaghetti to the skillet.
- Add the salt and chicken bouillon powder. Toss until well combined.
- Turn off the heat. Add the Parmesan cheese and mix well.
- Garnish with chopped Italian parsley and serve immediately.
Notes
- Avoid browning the garlic to preserve its flavor.
- Turn off the heat before adding the Parmesan cheese.
- Serve immediately for the best flavor and texture.
