Rich Pasta for the Poor Kitchen Recipe

This is a very good recipe I found after seeing something similar on tv. To simplify it further, you can cook your noodles, drain them and reserve a little bit of the noodle water in your final serving dish. To that water add your butter, spices, and the refrigerated garlic. Now mix in the still hot pasta and your leafy green thing of choice (I use either a little raw basil or a lot of raw spinach depending) into the buttery mix. The leaves wilt and the butter melts and you can toss it in its final serving dish. Cheese can go in now, or later on the side at the table (I use asiago, a little goes a long way and it keeps forever).

We have used a form of this for 45 years. Sometimes I stir in spinach, basil, sunflower seeds or bacon bits, or any combo of them. Garlic is a must! For breakfast I beat eggs and stir them into the leftover spaghetti mix in the frying pan with more butter.

I'm convinced the ingredient list has an error. There's no such thing as a 6-oz. package of dry spaghetti. It should be 16 oz. Also intuitively militating for this correction are those 8 tablespoons of butter, supposedly to dress those 6 oz. of spaghetti. That's an entire stick of butter for 6 oz. of pasta! Way too much. Imagine scaling up the recipe, proportionately, as published, to 1 lb. of spaghetti. At the rate currently indicated in the recipe, you'd be dressing it with 21 and 1/3 tablespoons of butter, equivalent to 2 and 2/3 sticks of butter! Not plausible. Moreover, the stated 6 oz. of spaghetti, if divided among those 4 stated servings, would yield servings of 1½ ounces each. That might suffice as a small side dish, but not as a main dish. Yet this recipe seems to be offered as an entrée. If you correct the amount of spaghetti to a pound, it's a decent recipe. Try it! (But do reserve some cooking water for loosening things up, as needed.)

Tasty, easy, and fast. I added a dash of garlic powder to the boiling spaghetti water. As per the suggestion of one reviewer, I added a dash of olive oil, and used dried parsley. After I tossed the spaghetti in the sauce, I added a can of diced tomatoes that I had drained and rinsed, and gave it another toss. My fiancé loved it. I will make again. Maybe serve with garlic bread next time.

It's tasty..but try browning the butter first. Once it has foamed up and you see small bits/flecks of browned milk solids from the butter, add the finely minced garlic and remove from the heat. Pour over the spaghetti, toss well, add the Parmesan and parsley.. Yum!

I didn't have any pasta sauce so this was perfect! I didn't use the parsley but I added one chopped roma tomato that I sauteed. It was really good! The cayenne papper gives it a good taste 👍

Had my doubts about a recipe that is essentially buttered noodles. I saw some suggestions for additions and tried some of my own. I used a lot more minced garlic and used red pepper flake in place of cayenne. I was out of fresh tomatoes so I drained a can of diced tomatoes, halved 10 artichoke hearts to stir in at the same time as adding the pasta. I used angel hair, my preference over regular spaghetti. Topped with good quality Parmesan cheese and add a fork!!! I have made this 3 times since discovering the recipes here!

I have been making this same recipe for most of my life and every one who taste it falls in love with it. I keep my measuring cup out and set right next to my colander or I forget and dump all the water out while draining my pasta! It's happened more times than I care to count. Don't ever make the mistake of using margarine rather than butter or it will be a "greasy, oily" clop. Butter has a way of penetrating the strands leaving it with the buttery taste and not an oily texture.. I also like to use this as a "base" and throw other bits and pieces in it , perhaps a couple pieces of left over bacon chopped up.

It is a very easy adaptable recipe to do things you want to clear your fridge. I fried some bacon and made some bacon bits (and made the whole house smoky) and used crushed red pepper instead, I used the bacon fat instead of butter as well (they are equally bad aren't they). I didn't add additional salt. It turned out fine and I liked it, worked well with sauteed zucchini.

Really great simple recipe. I had to substitute gluten free pasta and all I had was elbows. I decided to blister some grape tomatoes in a little olive oil to add. It was fabulous!!!!

I've made this before (prior to finding this recipe). It's good, tasty and filling but I recently discovered that pouring a little heavy cream in with the butter and parmesan helps to "de-clump" the parmesan and turn the sauce into a true Alfredo sauce. I made this several weeks ago "on-the-fly" with hot elbow macaroni, a lot of butter, garlic (powder) and a splash or three of heavy cream (all by eye/taste, no measuring), directly over the hot drained macaroni and then added salt & fresh ground black pepper for a filling flavorful dinner.

Nothing special but not bad. A good side

Amazing! And so easy. I'm a bachelor tonight so decided to try this. It was so awesome, especially with the cayenne. Can't wait to make it for my wife.

Great, quick, and easy recipe that everyone enjoyed. Why 8 tbsp of butter? Just use 1/2 cup.

Everyone enjoyed it.

I honestly can’t stop thinking about making it again.

I had a tomato from my garden and diced it up with the garlic. Added some basil with the parsley. My girlfriend thought it was som fancy recipe from a All-star diner.

Literally couldn’t stop eating it.

I added a little lemon juice and it was amazing

I think this recipe is going into the rotation for family dinners going forward. I did have to use a tsp of dried parsley instead of a tbsp of fresh. And j made my pasta from scratch. Looks like an expensive dish, but I keep all those ingredients in the house all the time