Garlic-Butter Midnight Noodles with Chili and Parmesan

Why You’ll Love This Recipe

• Restaurant-level gloss and flavor using simple pantry staples.
• Ready in 20 minutes—perfect for weeknights or a midnight craving.
• Technique-driven: starchy water + butter + tossing = ultra-silky sauce.
• Customizable heat level and toppings to fit your mood.

Grocery List

• Produce: Garlic (4 large cloves), fresh parsley (optional)
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Dry spaghetti, kosher salt, red pepper flakes, black pepper

Full Ingredients

Pasta

• 6 oz (170 g) dry spaghetti
• 2 qt (1.9 L) water
• 1 tbsp kosher salt (for the boiling water)

Garlic-Butter Emulsion

• 4 tbsp (56 g) unsalted butter
• 4 large garlic cloves (about 16 g), thinly sliced
• 1/2 tsp red pepper flakes (reduce to 1/4 tsp for mild, increase to 3/4 tsp for spicy)
• 2/3 cup (160 ml) reserved starchy pasta cooking water, divided

To Finish

• 1/2 cup (40 g) finely grated Parmesan cheese, plus more for serving
• 1/4 tsp freshly ground black pepper (optional)
• 1–2 tbsp chopped fresh parsley (optional)
• Kosher salt, to taste

Step-by-Step Instructions

Step 1: Boil and salt the water

Bring 2 quarts (1.9 L) of water to a rolling boil in a medium pot. Stir in 1 tablespoon kosher salt to create a well-seasoned cooking environment for the pasta—this is your first layer of flavor.

Step 2: Cook pasta and reserve liquid gold

Add the spaghetti and cook until al dente, 8–9 minutes (check the package and start tasting 1 minute early). Before draining, scoop out 2/3 cup (160 ml) of the starchy cooking water and set aside. Drain the pasta.

Step 3: Sizzle the garlic in butter

In a large skillet or sauté pan, melt the butter over medium heat. Add the sliced garlic and red pepper flakes. Let the garlic gently sizzle, stirring, 1–2 minutes until fragrant and just turning translucent. Do not brown the garlic; lower the heat if it starts to color.

Step 4: Build the emulsion

Pour 1/2 cup (120 ml) of the reserved pasta water into the skillet. It will bubble. Stir and simmer 30–60 seconds to bring the butter and starch together into a slightly creamy, glossy base.

Step 5: Toss in the pasta and add cheese

Add the drained spaghetti to the skillet. Toss vigorously with tongs over medium heat for 30–60 seconds so the sauce clings to every strand. Remove the pan from the heat. Sprinkle in the Parmesan in 2–3 additions, tossing after each addition. Add splashes of the remaining pasta water as needed to maintain a silky, loose sauce that lightly coats the noodles.

Step 6: Season and serve hot

Taste and season with a pinch of salt if needed and black pepper if you like. Toss in chopped parsley, if using. Twirl into warm bowls, top with extra Parmesan, and serve immediately while the noodles are glossy and steamy.

Pro Tips

• Keep the garlic pale: low-and-slow sizzle prevents bitterness and preserves sweetness.
• Emulsion is the secret: butter + starch + vigorous tossing = a sauce that clings instead of pooling.
• Cheese off the heat: adding Parmesan away from direct heat keeps it smooth, not clumpy.
• Adjust with water: if the sauce tightens, a tablespoon or two of hot pasta water brings the gloss right back.
• Grate finely: very fine Parmesan melts more evenly into the sauce.

Variations

• Anchovy and lemon: Sizzle 2 minced anchovy fillets with the garlic; finish with 1 tsp lemon zest and a squeeze of juice.
• Garlic-chili crisp: Swap half the red pepper flakes for 1 tbsp chili crisp stirred in off-heat.
• Fried egg topper: Slide a buttery fried egg over each bowl for extra richness and protein.

Storage & Make-Ahead

This dish is best fresh. If you have leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water and a small pat of butter, tossing until glossy again. Make-ahead prep: slice the garlic and grate the Parmesan up to 2 days in advance; store covered in the fridge.

Nutrition (per serving)

Approximate: 590 calories; 28 g fat (17 g saturated); 63 g carbohydrates; 3 g fiber; 4 g sugar; 17 g protein; 800 mg sodium. Values will vary based on brands and seasoning.