Ingredients:

  • 1 lb (450g) spaghetti or linguine
  • 4 quarts (3.8L) water
  • 2 tbsp (30g) kosher salt
  • 4 tbsp (56g) unsalted butter
  • 2 tbsp (30ml) extra virgin olive oil
  • 6 cloves (18g) garlic, thinly sliced
  • 1/2 tsp (2g) crushed red pepper flakes
  • 1 tsp (2g) dried oregano
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • Salt and black pepper to taste

Instructions:

  1. Bring salted water to a rolling boil. Add pasta and cook for 1 minute less than package directions for al dente. Reserve 1 cup (240ml) of starchy pasta water before draining.
  2. Place a skillet over medium-low heat and add olive oil and butter. Once butter foams, sauté sliced garlic and red pepper flakes for 2–3 minutes until pale gold. Stir in dried oregano for 30 seconds.
  3. Transfer drained pasta to the skillet. Pour in 1/2 cup (120ml) of reserved pasta water and increase heat to medium. Toss vigorously for 2 minutes until liquid reduces into a glossy glaze.
  4. Remove skillet from heat and stir in the grated Parmesan, fresh parsley, and lemon juice until the cheese is melted and creamy.