Reviewed: Feb. 26, 2006

This is very good. The only thing I did differently was use the butter to saute the garlic before tossing it with the pasta. I prefer a mellower flavor then you get with raw garlic. Adding a little bit of white onion to the saute adds a little sweetness, too. I found this recipe worked well with Parmesan cheese as well.

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18 users found this review helpful

Reviewer:

ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

Reviewed: Aug. 22, 2003

Spaghetti with butter and parmesean cheese has been a long standing favorite in our house, but this surpasses it by far. The garlic adds a really nice touch, kind of a slight hint of extra taste in the back ground. I wouldn't normally use this much butter or cheese when I make this, but I did this time and boy was I surprised how much better it was. The cheese and butter get gooey and make a sort of sauce. My daughter and I will have this as a full meal when it is just the two of us, but will also make a great side dish to chicken. Thanks Paula, you improved on a dish I already loved.

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18 users found this review helpful

Reviewer:

Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

Reviewed: Nov. 2, 2004

We really liked this dish, but it is a very good thing that we both ate it - crazy garlic breath! Coming from two garlic lovers, we found this dish to have way too much garlic in it, 1 tablespoon of minced garlic is plenty. As well, you could easily reduce the amount of cheese to say...2/3 cup. We will definitely make this again, but reduce the amount of cheese and garlic. I made this again, reduced the amount of cheese and garlic - and when I drained the pasta, I left a small amount of pasta water clinging to the noodles, made the sauce even creamier!

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17 users found this review helpful

Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Aug. 21, 2002

This is such a simple yet elegant side dish. I use olive oil instead of butter and some red pepper flakes. I also break up the spagetti into pieces.Just delicious.

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13 users found this review helpful

Reviewer:

DURSEY

Reviewed: Sep. 30, 2011

Great bare roots pasta recipe.

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4 users found this review helpful

Reviewer:

Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

Reviewed: Oct. 3, 2005

I added some grilled chicken on top of the pasta

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4 users found this review helpful

Reviewer:

Shecki

Reviewed: Nov. 9, 2002

this is a quick and delicious recipe. I use i can't believe it's not butter fat free spray to be a little more health conscious and it still tastes great. THanks so much for sharing.

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3 users found this review helpful

Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Jul. 10, 2001

I love this! I threw in some chopped black olives for texture. It's my new "comfort" food.

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3 users found this review helpful

Reviewer:

A.M.

Reviewed: Oct. 31, 2009

Very good and extremely easy. The recipe calls for way too much butter. It can probably be cut by half.

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2 users found this review helpful

Reviewer:

BRIANNA170

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbia, South Carolina, USA

Reviewed: Dec. 13, 2008

This is a nice start to a good meal but needs a little work. I used 8 oz pasta. This was saturated in butter and oil to the point where it was dripping when I served it. Way way too much butter and cheese. I melted the butter first in a sautee pan and warmed the garlic for a couple of minutes before I added it to the pasta. I sprinkled a bit of parsley for garnish. I suppose this was on the bland side for us as we all added "hot" to our bowls. I added cayenne powder, hubby added crushed red pepper, and son added hot sauce. This was good, but this recipe needs a bit of adjustment. Thanks.

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2 users found this review helpful