This lazy girl pasta is the internet’s favorite weeknight fix: hot noodles tossed with melted butter and grated Parmesan until glossy, creamy, and deeply satisfying. With only three ingredients and 15 minutes, you get comfort in a bowl without breaking a sweat. For a cozy pairing, try our Lasagna Soup. For a bright pick-me-up, sip a Dirty Matcha Latte. If you love one-dish dinners, bookmark our Dump-and-Bake Taco Casserole.
[rank_math_toc]
Why this works
Lazy girl pasta succeeds because it leans on technique, not time. Pasta water is naturally starchy; when it meets butter and finely grated Parmesan, it forms a silky emulsion that coats every strand. No cream, no roux—just physics doing the heavy lifting. For a deeper dive into why starchy pasta water emulsifies sauces, see Serious Eats’ explainer on saucing pasta properly here and their guide to finishing pasta in the pan here.
- Starch + fat + water create a stable, glossy sauce that clings to noodles.
- Parmesan brings umami, saltiness, and body without heaviness.
- Butter softens sharp edges and gives the sauce a velvety finish.
- Fifteen minutes from boil to bowl keeps effort low while flavor stays high.
Ingredients & substitutions
- Pasta: spaghetti or linguine are classics; short shapes also work but cling differently.
- Butter: unsalted lets you control seasoning. For richness, use European-style butter.
- Parmesan: very finely grated (snowy). Real Parmigiano-Reggiano melts cleaner. See Parmesan nutrition and uses on Healthline.
- Salt: for the water. Seasoning inside the pasta matters. Bon Appétit discusses salting strategy here.
Optional add-ins: cracked black pepper, chili flakes, lemon zest, garlic butter, or a splash of olive oil. For dairy-free, swap butter with high-quality olive oil and use a savory vegan cheese alternative or nutritional yeast.
Step-by-step (7 steps)
- Boil water: bring 3–4 quarts to a rolling boil. Salt until distinctly seasoned.
- Cook pasta: add spaghetti and cook until just shy of al dente. Reserve at least 1 cup pasta water.
- Start the base: in a wide skillet off heat, add butter. When pasta is nearly done, ladle in ¼ cup hot pasta water to melt and loosen the butter.
- Transfer pasta: move drained pasta to the skillet (keep the pot of water nearby).
- Emulsify: toss pasta with the butter-water mixture over low heat. Sprinkle in Parmesan in three additions, tossing and adding small splashes of pasta water until glossy and creamy.
- Taste and tune: adjust salt, add pepper or chili flakes, and a final spoon of pasta water if it tightens.
- Serve immediately: twirl into bowls and finish with extra Parmesan.
Variations / Flavors
- Lemon butter pasta: finish with lemon zest and a squeeze of juice.
- Garlic butter: bloom minced garlic in butter over very low heat before adding pasta water.
- Peppery twist: turn it into a cacio-e-pepe-style bowl with lots of cracked pepper.
- Green add-ins: toss in baby spinach or peas during the final minute of cooking.
- Protein boost: add canned tuna, rotisserie chicken, or chickpeas; or top with a poached egg.
Serving ideas
- With a big salad—see our fresh Green Goddess Salad—for balance.
- Alongside garlic-roasted broccoli or asparagus.
- Paired with tomato salad and crusty bread for a minimalist dinner.
Pro tips & troubleshooting
- Clumpy cheese: heat too high or cheese added too fast. Lower heat, add cheese gradually with water, toss constantly.
- Greasy sauce: not enough pasta water. Add small splashes and emulsify by tossing.
- Under-seasoned pasta: water wasn’t salty enough; finish with salt and extra Parmesan.
- Sauce too thick: loosen with hot pasta water; it brings both heat and starch.
- Sauce too thin: keep tossing over low heat; starch will tighten it slightly as steam escapes.
Technique references you can trust: Serious Eats on saucing pasta the right way and why pasta water matters in practice.
Make-ahead & storage
- Best fresh: emulsified butter-Parmesan sauces are at their peak right off the stove.
- Short hold: keep warm over the lowest heat with a splash of pasta water; toss just before serving.
- Leftovers: refrigerate up to 2 days; reheat gently with a bit of water and extra Parmesan.
Nutrition (estimate)
Per serving (about 2 oz dry pasta cooked, 1 tbsp butter, 2 tbsp finely grated Parmesan): ~430 kcal • Carbs ~56 g • Protein ~15 g • Fat ~15 g • Sodium varies by cheese and salting.
FAQs
Can I use pre-grated Parmesan?
It will work, but blocks grated very fine melt cleaner and form a better emulsion.
Do I need cream?
No. Starchy pasta water plus butter and Parmesan create a silky sauce on their own.
Salted butter or unsalted?
Unsalted is safer because pasta water and Parmesan already bring salt. Adjust at the end.
Which pasta shape is best?
Spaghetti and linguine coat beautifully; short shapes like shells catch cheesy pockets.
Gluten-free option?
Use your favorite gluten-free spaghetti; save extra cooking water since GF starch varies.
Lazy Girl Pasta (3 Ingredients, 15 Minutes)
Pasta, butter, and Parmesan tossed with starchy pasta water into a glossy, creamy bowl of comfort—ready fast with minimal effort.
Ingredients
- 200 g spaghetti (about 7 oz)
- 2 tbsp unsalted butter
- 1/2 cup very finely grated Parmesan, plus more to serve
- Kosher salt for the water; black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook spaghetti until just shy of al dente; reserve 1 cup pasta water.
- In a wide skillet off heat, add butter and 1/4 cup hot pasta water to loosen.
- Transfer drained pasta to the skillet. Toss over low heat.
- Sprinkle in Parmesan in batches, tossing constantly and adding small splashes of pasta water until the sauce is glossy and coats the pasta.
- Season to taste with salt and pepper. Plate and finish with extra Parmesan.
Pinterest CTA
Pin this lazy girl pasta and follow us on Pinterest for more quick, cozy bowls.
Food lover & recipe creator sharing simple, protein-rich recipes for busy lives.