Cowboy Butter Spaghetti

Prep Time:
20 mins

Cook Time:
20 mins

Refrigerate Time:
2 hrs

Total Time:
2 hrs 40 mins

Servings:
8

Ingredients

1poundspaghetti
• 1 1/2cupsheavy cream
• 1teaspoonlemon juice
• 1/8teaspoongarlic salt
• 1pinchred pepper flakes, or to taste
• chopped parsley for garnish

Directions

Gather all ingredients.

Combine butter, brown mustard, parsley, thyme, lemon juice, paprika, salt, black pepper, cayenne, and red chili flakes in a bowl and mix with a spatula until fully combined.

Scrape the mixed butter to the middle of the bowl to form a mound. Set aside to use immediately, or for best results, to allow the flavors to meld, cover in plastic wrap and refrigerate for 2 hours or up to overnight.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1/4 cup pasta water, then drain spaghetti. Set aside.

Meanwhile, melt butter in a large saucepan over medium-low heat. Add cream, lemon juice, garlic salt, and red pepper flakes, and heat until steaming, about 5 minutes.

Stir in spaghetti, and add reserved pasta water as needed to thin sauce. 

Season to taste with salt. Serve spaghetti in bowls; garnish with parsley.

Nutrition Facts (per serving)