Save to Pinterest I discovered this dish on a rainy Istanbul evening, watching a neighbor stir butter in a small pan while her kitchen filled with paprika smoke. She tossed it carelessly over plain yogurt and pasta, and somehow it became the most comforting thing I'd eaten in months. Now whenever I make it, I chase that same feeling—the warmth of spiced butter hitting cool yogurt, the way everything comes together in under thirty minutes.
I made this for my roommate on the night she finally got the job she'd been dreaming about, and she sat at our kitchen counter eating straight from the serving bowl, tears mixing with the yogurt. That's when I realized some dishes become memories the moment you make them.
Ingredients
- Dried pasta: Tagliatelle or spaghetti work beautifully, though honestly any shape will catch the butter and yogurt. Weigh it out rather than guessing—400 grams feeds four people generously.
- Greek yogurt: Full-fat is non-negotiable here; the richness is what makes this special. Room-temperature yogurt won't seize when you add it to hot pasta.
- Garlic: Two cloves minced finely, not pressed. The texture matters more than you'd think.
- Lemon juice: Just a splash to wake up the yogurt, but completely optional if you prefer pure tanginess.
- Unsalted butter: You need the real thing; it's only 60 grams, so don't compromise here.
- Olive oil: Mixed with the butter to keep it from browning too quickly and burning the paprika.
- Sweet paprika: The backbone of this dish. Turkish paprika has a depth that Hungarian paprika sometimes lacks, but use what you can find.
- Chili flakes: Start with less than you think; you can always add more but you can't take it back.
- Ground cumin: Optional, but it adds an earthy warmth that lingers beautifully.
- Fresh dill or parsley: The green is essential—it's not just garnish, it's what makes each bite bright.
Instructions
- Get the water boiling:
- Fill a large pot with water and salt it generously—it should taste like the sea. Bring it to a rolling boil before adding pasta; this makes all the difference in texture.
- Cook the pasta:
- Add pasta and stir immediately to prevent sticking. Cook to al dente according to package instructions, then scoop out a quarter cup of the starchy water before draining. This water is liquid gold for loosening everything later.
- Prepare the yogurt:
- While pasta cooks, combine Greek yogurt with minced garlic, a pinch of salt, and lemon juice in a bowl. Let it sit at room temperature so it's not cold when you plate.
- Make the paprika butter:
- In a small saucepan over medium heat, melt butter with olive oil until they're just shimmering. Add paprika, chili flakes, and cumin if using, then remove from heat immediately after stirring. Listen for the sizzle; don't let it burn or the paprika turns bitter.
- Bring it together:
- Toss the drained pasta with reserved pasta water to loosen it slightly, then divide among serving plates. Spoon generous dollops of yogurt directly onto the hot pasta.
- The final touch:
- Pour the warm paprika butter over everything, then scatter fresh dill or parsley on top with a crack of black pepper. Serve immediately while the butter is still warm.
Save to Pinterest I'll never forget the moment my father tasted this—a man who thought yogurt on pasta was heresy until he took that first bite. He went quiet, then asked for seconds, and something shifted in how he saw food. Sometimes the best recipes are the ones that change someone's mind.
The Spice Question
Heat is entirely personal here. I've made this for friends who want a whisper of warmth and others who'd add twice the chili flakes. Start conservatively—you're tasting as you go, and the flavors bloom as they cool slightly. If you're feeling bold, substitute Aleppo pepper for regular chili flakes; it brings a fruitiness that chili flakes don't have.
Making It Your Own
This recipe is flexible without losing its soul. A handful of wilted spinach or sautéed mushrooms nestled under the yogurt turns it into something entirely new. I've added crispy chickpeas, toasted breadcrumbs, even a fried egg on top. The paprika butter and yogurt base stay constant, but everything else is fair game.
Pairing and Serving
Serve this with something cool and crisp—a Sauvignon Blanc or even just cold water with lemon. A simple green salad on the side cuts through the richness beautifully, though honestly, I often skip it and just enjoy the pasta as its own complete meal.
- Make extra paprika butter if you're feeding people who like generous drizzles.
- If prepping ahead, cook the pasta and keep it separate from the yogurt until the last moment.
- This reheats poorly, so it's best eaten fresh, but leftovers work fine eaten cold the next day if you don't mind the contrast.
Save to Pinterest This dish taught me that some of the best food comes from simplicity and a willingness to let good ingredients shine. Make it tonight, and I promise you'll understand why.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Long noodles like tagliatelle or spaghetti hold the sauce well and maintain a pleasing al dente texture.
- → How do I make the paprika chili butter?
Gently melt butter with olive oil, stir in sweet paprika, chili flakes, and optional cumin, then heat until fragrant but not browned.
- → Can I adjust the spice level?
Yes, increase or reduce the chili flakes according to taste for a milder or more intense heat.
- → What fresh herbs complement this dish?
Dill or parsley provide a fresh, aromatic touch that balances the richness of the butter and yogurt.
- → Is there a suitable alternative to Greek yogurt?
Labneh is a great substitute, offering a tangier flavor and creamy texture that complements the dish well.
- → How can I add extra nutrition?
Adding sautéed spinach or wilted greens introduces color and vitamins while blending with the dish’s flavor profile.