Ingredients
Scale
- 1 lb (16 oz) Spaghetti noodles
- 6 tablespoons Unsalted butter
- 4–6 cloves Garlic, minced
- 1/2 cup Grated Parmesan cheese (canned or fresh)
- 1/2 teaspoon Salt (plus more for pasta water)
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (optional)
- 1/2 cup Reserved pasta water
Instructions
- Step 1: Boil the Pasta
Fill a large pot with water and add a generous tablespoon of salt. Bring the water to a rolling boil. Add the spaghetti and cook according to the package instructions until it reaches “al dente” texture. This usually takes about 8 to 10 minutes. Before you drain the pasta, carefully scoop out about 1 cup of the starchy pasta water and set it aside. Drain the remaining water from the noodles. - Step 2: Sauté the Garlic and Butter
While the pasta drains, place the same pot (or a large skillet) over medium-low heat. Add the butter and let it melt until it starts to foam. Add the minced garlic and red pepper flakes. Cook for about 1 to 2 minutes, stirring constantly. Be careful not to brown the garlic too much; you want it to be fragrant and soft, not bitter and burnt. The butter should take on a slightly golden hue and a nutty aroma. - Step 3: Combine and Toss
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. Toss everything vigorously with tongs or a large fork. The starch in the water and the cheese will emulsify with the butter to create a light, creamy sauce that coats every strand. If the pasta looks too dry, add more pasta water a tablespoon at a time. Season with salt and black pepper to taste. Garnish with fresh parsley if using, and serve immediately while hot.
- Cook Time: 15 minutes