Ingredients
Scale
- 1 lb (450g) Spaghetti or Linguine
- 4 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1/2 cup Grated Parmesan Cheese (the shelf-stable kind works great for budget!)
- 1/2 cup Reserved Pasta Water
- Salt and Black Pepper to taste
- Dried Parsley for garnish
Instructions
- Step 1: Boil the Pasta: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package instructions until it reaches “al dente” texture. Before draining, carefully scoop out about one cup of the starchy pasta water and set it aside. Drain the remaining pasta and let it sit in the colander for a moment.
- Step 2: Sauté the Aromatics: Place the same pot back on the stove over medium-low heat. Melt the butter completely. Add the minced garlic and red pepper flakes. Sauté the garlic for about 1 to 2 minutes, stirring constantly to ensure it doesn’t brown or burn. You want the butter to become fragrant and infused with the garlic flavor.
- Step 3: Create the Emulsified Sauce: Pour 1/4 cup of the reserved pasta water into the butter and garlic mixture. Whisk gently to combine. Add the cooked spaghetti back into the pot. Sprinkle the Parmesan cheese over the pasta and toss everything together with tongs. The starch in the water and the cheese will combine with the butter to create a silky sauce that coats the noodles perfectly.
- Step 4: Final Seasoning and Serving: If the pasta looks too dry, add a little more of the reserved pasta water one tablespoon at a time. Season with salt and plenty of black pepper. Garnish with dried parsley. Serve immediately while hot and creamy.
- Cook Time: 15 minutes