Ingredients:

  • 8 oz long-strand pasta such as linguine or spaghetti
  • 1 tbsp sea salt for pasta water
  • 3 tbsp unsalted European-style butter, divided
  • 5 cloves fresh garlic, thinly sliced
  • 1/2 cup reserved starchy pasta water
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh Italian parsley, finely chopped
  • Freshly cracked black pepper to taste

Instructions:

  1. Boil pasta in highly salted water until 1-2 minutes before al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. In a large skillet over medium-low heat, melt 2 tablespoons of butter. Sauté sliced garlic and red pepper flakes until fragrant and translucent, ensuring the garlic does not brown. Cook for 2 to 3 minutes until the garlic is golden and fragrant.
  3. Transfer the cooked pasta directly into the skillet using tongs.
  4. Add the reserved pasta water into the skillet with the garlic. It will bubble and hiss.
  5. Add the final 1 tbsp of cold butter. Toss vigorously until the sauce looks glossy and thick.
  6. Remove from heat. Sprinkle in the Parmigiano Reggiano while continuing to toss.
  7. Fold in the parsley and black pepper. Serve immediately until the aroma fills the room.