Ingredients
Scale
- 1 lb (16 oz) Spaghetti (generic brand)
- 6 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1/2 cup Grated Parmesan Cheese (shaker style or freshly grated)
- 1/2 teaspoon Salt (plus more for pasta water)
- 1/4 teaspoon Black Pepper
- 1 tablespoon Dried Parsley (or fresh if available)
- 1/2 cup Reserved Pasta Water
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, mince your garlic cloves finely. Once the water boils, add the spaghetti and cook according to the package instructions until it reaches “al dente” texture. Before draining the pasta, carefully scoop out about one cup of the starchy pasta water and set it aside. Drain the rest of the pasta in a colander.
- Place the same pot back on the stove over medium-low heat. Add the butter and let it melt until it starts to bubble slightly. Toss in the minced garlic and sauté for about 1 to 2 minutes. Watch it closely; you want the garlic to be fragrant and golden, not brown or burnt. Stir in the salt, black pepper, and dried parsley. Slowly pour in half of the reserved pasta water to create a light emulsion with the butter.
- Add the cooked spaghetti back into the pot with the garlic butter sauce. Use tongs to toss the noodles thoroughly, ensuring every strand is coated. Sprinkle in the Parmesan cheese while continuing to toss. If the pasta looks too dry, add a little more of the reserved pasta water one splash at a time until the sauce is creamy and glossy. Divide the spaghetti into four bowls, top with an extra sprinkle of cheese, and serve immediately while hot.
- Cook Time: 15 minutes