Ingredients:

  • 450g (1 lb) spaghetti, linguine, or fettuccine
  • 15g (1 tbsp) kosher salt
  • 85g (6 tbsp) unsalted high fat European style butter, divided
  • 4 cloves garlic, thinly sliced
  • 2g (1/2 tsp) red pepper flakes
  • 2 large lemons
  • 100g (1 cup) freshly grated Parmesan cheese
  • 15g (1/2 cup) fresh Italian parsley
  • Freshly cracked black pepper
  • 475ml (2 cups) reserved starchy pasta water

Instructions:

  1. Fill a large pot with water and add the kosher salt. Wait for a rolling boil before adding your 450g of pasta.
  2. Boil the noodles for about 2 minutes less than the package directions until they are slightly firm to the bite (al dente). Note: They will finish cooking in the sauce later.
  3. Before draining, dip a measuring cup into the pot and reserve 475ml of the cloudy pasta water.
  4. In a large skillet over medium low heat, melt 3 tablespoons of the butter. Add the sliced garlic and red pepper flakes.
  5. Sauté for about 2 minutes until the garlic is translucent and fragrant but not browned.
  6. Pour in the lemon juice and half of the reserved pasta water, bringing it to a gentle simmer.
  7. Transfer the cooked pasta directly into the skillet using tongs. Note: The small amount of water clinging to the noodles helps the process.
  8. Add the remaining 3 tablespoons of butter, lemon zest, and Parmesan cheese. Toss vigorously over medium heat for 1 to 2 minutes.
  9. If the pasta looks dry, add more pasta water 1/4 cup at a time until the sauce looks glossy and clings to the noodles.
  10. Turn off the heat and stir in the chopped parsley and plenty of black pepper. Serve immediately while it's steaming and vibrant.