Cowboy Butter Spaghetti

Mains

Ingredients

• 225g spaghetti
• chopped parsley for garnish

Cowboy butter

• ¼ cup salted butter, softened
• 2 tsp mustard
• 1 tbsp chopped parsley
• 1 tsp lemon juice
• ½ tsp smoked paprika
• ½ pinch cayenne pepper, or to taste
• ½ pinch red chili flakes, or to taste
• 1 clove garlic, minced (or ¼ tsp garlic powder)
• salt & black pepper, to taste (about ¼ tsp each)

Method

1. Combine the softened butter, mustard, parsley, garlic, lemon juice, paprika, salt, black pepper, cayenne, and red chili flakes in a bowl and mix with a spatula until fully combined.
2. Set aside to use immediately, or for best results, to allow the flavours to meld, cover in plastic and refrigerate for 2 hours or up to overnight.
3. 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 ¼ cup pasta water, then drain spaghetti and set aside.
4. Meanwhile, melt the butter in a large saucepan over medium-low heat.
5. Stir in spaghetti, and add reserved pasta water as needed to thin sauce.