Ingredients:

  • 1 lb linguine
  • 2 tbsp kosher salt
  • 1/2 cup unsalted butter, cubed
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 2 large lemons, zested and juiced
  • approx. 1/4 cup lemon juice
  • 1/2 cup reserved starchy pasta water
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup freshly grated Parmesan cheese
  • freshly cracked black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook for about 8 minutes or 1–2 minutes less than the package instructions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. While the pasta boils, melt the butter in a wide skillet over medium-low heat. Add sliced garlic and red pepper flakes, sautéing for about 2 minutes until garlic is fragrant and translucent, but not browned.
  3. Whisk in the lemon juice and 1/2 cup of the reserved pasta water. Increase heat slightly to a simmer, whisking constantly until the sauce emulsifies and appears creamy.
  4. Add the drained linguine to the skillet. Toss vigorously over low heat using tongs, allowing the pasta to finish cooking in the sauce until perfectly coated.
  5. Remove from heat. Stir in lemon zest, fresh parsley, and grated Parmesan cheese. Season with freshly cracked black pepper and serve immediately.