Ingredients:

  • 1 lb (450g) spaghetti or linguine
  • 4 quarts (3.8L) water
  • 2 tbsp (34g) salt
  • 1/2 cup (115g) unsalted butter
  • 6 cloves (18g) garlic, minced
  • 1 cup (100g) parmesan cheese, freshly grated
  • 1/2 cup (120ml) reserved pasta water
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 tsp (3g) black pepper
  • 1/4 tsp (1.5g) red pepper flakes

Instructions:

  1. Bring 4 quarts of water to a rolling boil, add 2 tablespoons of salt, and cook pasta for 1–2 minutes less than the package directions. Reserve 1 cup of cloudy pasta water before draining.
  2. Melt 1/2 cup of unsalted butter in a skillet over medium-low heat. Add minced garlic and red pepper flakes, sautéing for 2–3 minutes until translucent and fragrant but not brown.
  3. Transfer the undercooked noodles directly into the garlic butter and pour in 1/2 cup of reserved pasta water. Increase heat to medium and toss vigorously for 2 minutes.
  4. Turn off the heat and fold in the grated Parmesan and chopped parsley, stirring constantly until the sauce forms a velvety glaze that clings to the pasta.