Butter sauces are not for the faint of heart. That is, because, you are using STRAIGHT SATURATED FAT as a topping for carbohydrates… To those of you who are scared of butter, I’m just going to say that everything is okay in moderation. This rosemary-butter pasta is definitely rich, but BOY it’s so delicious I don’t even care how bad it is for me.

1 lb. pasta (I used straight-up spaghetti)
1 stick of unsalted butter
4 tbs. olive oil
2 cloves of garlic
2 rosemary sprigs, chopped fine
1/2 c. grated parmesan cheese
Salt & pepper to taste

Bring a large pot of salted water to a boil. In the meantime, heat a skillet to medium-high and add butter and olive oil. Cut the two cloves of garlic in half then place in the skillet with butter. Whisk until butter starts to brown, then add rosemary. Once pasta is finished cooking, strain and put directly in skillet with sauce. Remove garlic (I chop it up and put it back in because I love lots of it), add parmesan, then stir until pasta is completely covered. Serve immediately!

Note for making perfect pasta: I mean, whenever you COVER something with butter it’s going to be delicious, but I feel like there’s more to why it’s so good… The olive oil really makes everything come together, and the cheese gives it a nice saltiness. Not to mention this recipe is VERY easy (I made it in 10 minutes and had it for lunch)! If you wanted to cut the richness of this, add some lemon juice or you could even use a ‘light’ butter (Paula Deen is going to kill me).