Ingredients:

  • ½ cup (113g) unsalted butter, cut into pieces
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon red pepper flakes
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • ½ teaspoon smoked paprika
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt, or to taste
  • ⅛ teaspoon black pepper, or to taste
  • 1 pound (454g) pasta (e.g., spaghetti, fettuccine, linguine)
  • Reserved Pasta Water, about ½ cup (120 ml)
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about ½ cup of pasta water before draining, then drain the pasta using a colander.
  2. In a large skillet or saucepan over medium heat, melt the butter.
  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. Remove the skillet from the heat. Stir in the parsley, chives, thyme, red pepper flakes, lemon juice, lemon zest, smoked paprika, Dijon mustard, salt, and pepper.
  5. Add the cooked pasta to the skillet with the Cowboy Butter sauce. Toss well to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  6. Serve immediately, garnished with grated Parmesan cheese, if desired.