Ingredients
Scale
- 1 lb (16 oz) Spaghetti or Linguine
- 4 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- 6 cloves Garlic, minced
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1/2 cup Grated Parmesan Cheese (the canned stuff works fine here!)
- 1/2 cup Reserved Pasta Water
- Salt and Black Pepper to taste
- 1 tablespoon Dried Parsley (or fresh if available)
Instructions
- Step 1: Boil the Pasta – Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until it is “al dente”—meaning it still has a slight bite to it. Before you drain the pasta, use a mug or measuring cup to scoop out at least one cup of the starchy pasta water. This water is the secret ingredient for a silky sauce. Drain the rest of the pasta and set it aside.
- Step 2: Sauté the Aromatics – Place the same pot (or a large skillet) back over medium heat. Add the olive oil and the butter. Once the butter melts and starts to bubble, add the minced garlic and red pepper flakes. Sauté for about 1 to 2 minutes until the garlic is fragrant and golden. Be careful not to burn the garlic, as it will turn bitter.
- Step 3: Create the Sauce – Pour 1/2 cup of the reserved pasta water into the pot with the garlic and butter. Whisk it together quickly to create an emulsion. Turn the heat to low and add the cooked pasta back into the pot. Toss the noodles vigorously with tongs to ensure every strand is coated in the garlic butter mixture.
- Step 4: Final Seasoning and Plating – Sprinkle the Parmesan cheese and dried parsley over the pasta while continuing to toss. If the pasta looks too dry, add a splash more of the reserved pasta water. Season with salt and plenty of black pepper. Serve immediately while hot, perhaps with an extra sprinkle of cheese on top.
- Cook Time: 15 minutes