Cowboy Butter Spaghetti
Spaghetti tossed in a rich, garlicky compound butter spiked with lemon, Dijon, and a kick of red pepper — weeknight comfort with serious depth.
Ingredients
- 1 lbspaghetti
- 8 tbspunsalted butter(1 stick, cut into tablespoons)
- 6 clovesgarlic(minced)
- 1 tspDijon mustard
- ½ tspcrushed red pepper flakes
- ½ tspsmoked paprika
- 1 largelemon(zested and juiced)
- 2 tbspfresh parsley(finely chopped)
- 1 tbspfresh chives(finely chopped)
- ½ tspkosher salt(plus more for pasta water)
- ¼ tspblack pepper
- ½ cuppasta cooking water(reserved before draining)
- ½ cupgrated Parmesan(plus more to serve)
Method
- 01
Bring a large pot of heavily salted water to a boil. Cook the 1 lb spaghetti until just al dente according to package directions. Reserve ½ cup pasta cooking water before draining, then drain the pasta.
- 02
While the pasta cooks, melt the 8 tbsp unsalted butter in a large skillet over medium heat. Let it foam and settle — do not let it brown.
- 03
Add the 6 cloves minced garlic and cook, stirring constantly, for 60–90 seconds until fragrant but not golden.
- 04
Stir in the 1 tsp Dijon mustard, ½ tsp crushed red pepper flakes, and ½ tsp smoked paprika. Cook for 30 seconds, stirring to bloom the spices into the butter.
- 05
Add the lemon zest and 2 tbsp lemon juice from the 1 large lemon, then season with ½ tsp kosher salt and ¼ tsp black pepper. Stir to combine.
- 06
Reduce heat to low. Add the drained spaghetti directly to the skillet and toss to coat in the cowboy butter.
- 07
Splash in the reserved ½ cup pasta cooking water a little at a time, tossing continuously, until the sauce clings to every strand and looks glossy.
- 08
Remove from heat. Add the ½ cup grated Parmesan and toss until melted and incorporated.
- 09
Finish with the 2 tbsp fresh parsley and 1 tbsp fresh chives. Toss once more, taste for salt, and serve immediately with extra Parmesan on the side.
Adapted from public domain & community sources