Save to Pinterest I discovered this dish on a rainy Tuesday evening when I had nothing in my fridge except pasta, yogurt, and a half-stick of butter. Something about the combination of cool, tangy yogurt meeting warm, spiced butter over tender noodles felt like it shouldn't work, but it did—spectacularly. Now it's become my go-to when I need something that tastes like I've put in way more effort than I actually have.
I made this for friends who showed up unannounced with a bottle of wine, and their faces when they tasted it told me everything—the kind of simple dish that tastes far more sophisticated than its ingredient list suggests. One friend asked if I'd learned to cook "fancy," which made me laugh because the whole thing came together while they were still pouring drinks.
Ingredients
- 400 g dried pasta: Tagliatelle or spaghetti work beautifully here; the wider ribbons catch the yogurt and butter better than thin shapes.
- 400 g Greek yogurt: Full-fat is essential—it won't break when heated and gives that creamy richness that defines the dish.
- 2 cloves garlic: Mince it fine so it disperses throughout the yogurt rather than sitting in chunks.
- Salt and 1 tbsp lemon juice: A small squeeze of lemon brightens everything without making it taste sour.
- 60 g unsalted butter and 1 tbsp olive oil: Together they create the perfect medium for the spices to bloom into something deeply fragrant.
- 1 1/2 tsp sweet paprika and 1/2 tsp chili flakes: This is where the magic happens—let them sizzle in the hot butter until the kitchen smells like a spice bazaar.
- 1/4 tsp ground cumin: Optional but worth it; it adds an earthiness that makes everything taste more intentional.
- Fresh dill or parsley and black pepper: The fresh herb cuts through the richness and reminds your palate that this is still a light dish at heart.
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil—it should taste like the sea. Cook your pasta until it's just barely tender, with a little resistance when you bite it, then scoop out 1/4 cup of that starchy water before draining.
- Make the yogurt base:
- While the pasta cooks, stir together the Greek yogurt with minced garlic, salt, and a splash of lemon juice in a bowl. Let it sit at room temperature so it's the perfect temperature when you plate everything.
- Bloom the spices:
- Melt butter with olive oil in a small saucepan over medium heat, then add the paprika, chili flakes, and cumin. Let it sizzle gently for a minute or two until the kitchen smells incredible and the butter has turned a deep rust-orange.
- Bring it all together:
- Toss the drained pasta with a splash of that reserved pasta water to loosen it slightly, then divide among serving bowls or plates. Spoon generous dollops of the garlicky yogurt over the hot pasta, then drizzle the warm spiced butter all over the top.
- Finish and serve:
- Scatter fresh herbs and a grind of black pepper over everything, then eat it right away while the butter is still warm and the yogurt is still cool.
Save to Pinterest There's something almost meditative about watching the butter and paprika transform from separate elements into something unified and warm, filling your kitchen with a scent that makes everyone ask what you're cooking. It's the kind of moment that reminds you why people gather around food in the first place.
The Turkish Kitchen Secret
Turkish cuisine understands something fundamental that many Western kitchens have forgotten: the power of warm spices meeting cool dairy. This dish isn't complicated because it doesn't need to be—it's built on the principle that when you start with the best quality ingredients you can find, the technique can stay simple. The yogurt acts as a cooling agent and flavor anchor while the paprika butter brings heat and richness, and somehow those opposites create something that feels more complete than either could alone.
Customizing Your Bowl
The beauty of this dish is how willing it is to adapt to whatever else you have on hand. The base of pasta, yogurt, and spiced butter is unchangeable, but everything else is negotiable—add wilted spinach, sautéed mushrooms, crispy chickpeas, or even a fried egg on top if you're feeling indulgent. I've made it dozens of ways now, and it's never been less than delicious.
Pairing and Serving Ideas
Serve this with a crisp white wine like Sauvignon Blanc that cuts through the richness, or simply with a glass of cold water to balance the warm spices. A simple green salad on the side keeps the meal feeling light despite the butter, and some fresh bread for soaking up any remaining sauce is honestly the whole point of serving it.
- For extra heat, stir Aleppo pepper or additional chili flakes into the yogurt before plating.
- Labneh (thick, strained yogurt) makes a tangier substitute if you want something with a bit more bite.
- This dish feeds four as a generous main course, or six as part of a larger Turkish spread.
Save to Pinterest This is the kind of recipe that rewards you for keeping your pantry stocked with good pasta, quality yogurt, and a basic spice collection. It proves that dinner doesn't have to be complicated to be memorable.
Frequently Asked Questions
- → How should the pasta be cooked?
Boil pasta in salted water until al dente according to package instructions, then drain, reserving a small amount of pasta water to loosen the dish if needed.
- → What gives the dish its spicy flavor?
A paprika chili butter made by melting butter and olive oil with sweet paprika, chili flakes, and optional cumin creates the signature warm and smoky spice.
- → Can the garlicky yogurt be prepared in advance?
Yes, mix Greek yogurt with minced garlic, salt, and lemon juice ahead of time and keep it at room temperature or chilled until serving.
- → What fresh herbs complement this dish?
Freshly chopped dill or parsley adds brightness and herbal notes that balance the richness of butter and yogurt.
- → Are there suggestions to increase heat intensity?
Adding extra chili flakes or a pinch of Aleppo pepper to the paprika chili butter can boost the spicy heat to taste.