Ingredients
Scale
- 1 lb (454g) Spaghetti or Linguine
- 4 cloves Garlic, thinly sliced
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Unsalted Butter (optional for extra richness)
- 1/2 tsp Red Pepper Flakes (adjust for heat)
- 1/2 cup Grated Parmesan Cheese (or a budget-friendly hard cheese)
- Salt and Black Pepper to taste
- 1/2 cup Reserved Pasta Water
- Fresh Parsley or dried herbs for garnish
Instructions
- Start by bringing a large pot of heavily salted water to a rolling boil. While the water heats up, peel and thinly slice your garlic cloves. Slicing the garlic instead of mincing it prevents it from burning too quickly and gives the oil a mellow, sweet flavor. Finely chop your parsley if using fresh herbs, and measure out your cheese and red pepper flakes so everything is ready to go.
- Add the pasta to the boiling water and cook until it is just shy of “al dente” (usually about 2 minutes less than the package instructions). While the pasta cooks, place a large skillet over medium-low heat. Add the olive oil and butter. Once the butter melts, add the sliced garlic and red pepper flakes. Sauté for 2-3 minutes until the garlic is golden and fragrant, but be careful not to let it turn brown or bitter.
- Before draining the pasta, use a mug to scoop out about one cup of the starchy pasta water. Drain the pasta and immediately add it to the skillet with the garlic oil. Pour in half a cup of the reserved pasta water and the cheese. Toss vigorously with tongs over medium heat for 1 minute. The water and oil will emulsify into a creamy sauce that coats every strand. Season with salt, pepper, and herbs. Serve immediately in warm bowls.
- Cook Time: 20 minutes