Ingredients
Scale
- 1 lb Spaghetti (generic or store brand)
- 6 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1/2 cup Grated Parmesan Cheese
- 1/2 teaspoon Salt (plus more for pasta water)
- 1/4 teaspoon Black Pepper
- 1/2 cup Reserved Pasta Water
- Optional: Fresh parsley or red pepper flakes
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. While the water heats up, peel and mince your garlic cloves finely. Once the water boils, add the spaghetti. Cook the pasta according to the package instructions until it reaches an “al dente” texture. Before you drain the pasta, carefully scoop out about one cup of the starchy pasta water and set it aside. This water is the secret to a smooth sauce.
- While the pasta drains in a colander, place the same pot back onto the stove over medium-low heat. Add the butter and let it melt until it starts to foam slightly. Stir in the minced garlic and cook for about 1 to 2 minutes. Be careful not to burn the garlic; you want it to become fragrant and soft, not brown or bitter. Sprinkle in the salt and black pepper to season the butter base.
- Add the cooked spaghetti back into the pot with the garlic butter. Pour in half of the reserved pasta water and the grated parmesan cheese. Use tongs to toss the noodles vigorously. The cheese and pasta water will emulsify with the butter to create a thin, silky sauce that coats every strand. If the pasta looks too dry, add a little more pasta water. Transfer the spaghetti to bowls and garnish with extra parmesan, parsley, or red pepper flakes if desired. Serve immediately while hot.
- Cook Time: 15 minutes