Ingredients:
- 1 pound Long Pasta (Fettuccine, Linguine, or Bucatini)
- 2 Tbsp Coarse Sea Salt (for pasta water)
- 1 cup Unsalted Butter, softened to room temperature
- 6 cloves Fresh Garlic, finely minced
- 1/2 cup Fresh Parsley, finely chopped
- 1/4 cup Fresh Chives, thinly sliced
- 1 Tbsp Fresh Thyme Leaves
- 1 Tbsp Dijon Mustard
- 1 tsp Lemon Zest
- 1 tsp Smoked Paprika
- 1/2 tsp Red Pepper Flakes
- 1 tsp Freshly Ground Black Pepper
- 1/2 tsp Fine Sea Salt
- 1/4 cup Grated Parmesan Cheese (optional)
- 1/2 cup Reserved Pasta Water
Instructions:
- Finely mince all the fresh garlic and chop the herbs (parsley, chives). Ensure the butter is very soft.
- In a mixing bowl, combine the softened butter, minced garlic, parsley, chives, thyme, Dijon, lemon zest, smoked paprika, red pepper flakes, black pepper, and 1/2 tsp salt.
- Using a whisk or electric mixer, beat the mixture vigorously for 2–3 minutes until it becomes lighter in colour, fluffy, and well combined—this is your 'Cowboy Butter.' Set aside.
- Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
- Lightly warm a large skillet over medium-low heat. Scoop about 2 tablespoons of the prepared Cowboy Butter into the skillet and let it melt gently for about 30 seconds just to wake up the garlic and herbs—do not brown it. Turn off the heat immediately.
- Before draining the pasta, reserve at least 1 cup of the starchy cooking water. Drain the noodles well.
- Immediately transfer the hot, drained noodles directly into the skillet containing the bloomed butter. If you skipped the previous step, add the butter directly to the pot the noodles were cooked in.
- Toss vigorously. Gradually add the reserved hot pasta water, a splash at a time, tossing constantly, until the mixture forms a glossy, clinging sauce.
- Taste the sauce and adjust salt and pepper as necessary.
- Divide immediately among bowls. Top with optional grated Parmesan cheese and fresh herbs.