Ingredients

• 0.5 cups salted butter
• 2 tablespoons mustard
• 2 tablespoons chopped parsley
• 4 teaspoons fresh thyme
• 2 teaspoons lemon juice
• 1 teaspoon smoked paprika
• 0.5 teaspoons kosher salt
• 0.25 teaspoons black pepper
• 1 pinch cayenne pepper
• 1 pinch red chili flakes

Instructions

1. 1 Gather all ingredients.
2. 2 Combine butter, brown mustard, parsley, thyme, lemon juice, paprika, salt, black pepper, cayenne, and red chili flakes in a bowl and mix with a spatula until fully combined.
3. 3 Scrape the mixed butter to the middle of the bowl to form a mound. Set aside to use immediately, or for best results, to allow the flavors to meld, cover in plastic wrap and refrigerate for 2 hours or up to overnight.
4. 4 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 1/4 cup pasta water, then drain spaghetti. Set aside.
5. 5 Meanwhile, melt butter in a large saucepan over medium-low heat. Add cream, lemon juice, garlic salt, and red pepper flakes, and heat until steaming, about 5 minutes.
6. 6 Stir in spaghetti, and add reserved pasta water as needed to thin sauce.
7. 7 Season to taste with salt. Serve spaghetti in bowls; garnish with parsley.

Nutrition per serving