Ingredients:

  • 1 pound (450g) spaghetti
  • 4 quarts (3.8 liters) water
  • 2 tablespoons (30ml) salt
  • 1/2 cup (113g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (12g) fresh chives, chopped
  • 1 tablespoon (6g) fresh thyme leaves, chopped
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • Grated Parmesan cheese (optional)
  • Fresh parsley, chopped (optional)
  • Extra red pepper flakes (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining.
  2. While the pasta is cooking, melt the butter in a large skillet over medium heat.
  3. Add the minced garlic to the melted butter and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  4. Stir in the parsley, chives, thyme, lemon juice, Dijon mustard, red pepper flakes, smoked paprika, salt, and pepper.
  5. Drain the pasta and add it to the skillet with the Cowboy Butter. Toss to coat, adding a little of the reserved pasta water if needed to create a creamy sauce.
  6. Divide the pasta among plates and garnish with grated Parmesan cheese, fresh parsley, and extra red pepper flakes, if desired. Enjoy your delicious cowboy butter pasta!