Ingredients
Scale
- 1 lb (16 oz) Spaghetti noodles
- 6 tablespoons Unsalted butter
- 4–6 cloves Garlic, minced
- 1/2 cup Grated Parmesan cheese (store-bought or fresh)
- 1/2 teaspoon Red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 1/4 cup Reserved pasta water
- Fresh parsley or dried oregano for garnish
Instructions
- Start by bringing a large pot of heavily salted water to a rolling boil. While the water heats up, mince your garlic cloves finely. If you are using fresh parsley, chop it now so it is ready for the finish. Grate your Parmesan cheese if you bought a wedge, or measure out your pre-grated cheese. Having these ingredients ready is essential because the final assembly happens very quickly once the pasta is cooked.
- Add the spaghetti to the boiling water and cook according to the package directions until it reaches “al dente” texture. About two minutes before the pasta is done, place a large skillet over medium-low heat and melt the butter. Once the butter is bubbling, add the minced garlic and red pepper flakes. Sauté for about 1 to 2 minutes until the garlic is fragrant and slightly golden, but be careful not to burn it. Just before draining the pasta, dip a measuring cup into the pot and save about 1/2 cup of the starchy pasta water.
- Drain the spaghetti and add it directly into the skillet with the garlic butter. Pour in half of the reserved pasta water and the Parmesan cheese. Toss vigorously with tongs over low heat until the cheese melts and forms a creamy emulsion that coats the noodles. If it looks too dry, add a splash more pasta water. Season with salt and plenty of black pepper. Transfer to bowls, garnish with parsley, and serve immediately while the cheese is silky and hot.
- Cook Time: 15 minutes