Ingredients:

  • 1 lb (454g) Dry Spaghetti
  • 1 tbsp (15g) Kosher Salt
  • 1 cup (240ml) Reserved starchy pasta cooking water
  • 1/4 cup (60ml) Extra virgin olive oil
  • 2 tbsp (30g) Unsalted butter
  • 6 cloves Garlic, thinly sliced
  • 1/2 tsp Red chili flakes
  • 2 Large Lemons, zested and juiced
  • 1 cup (90g) Freshly grated Parmesan cheese
  • 1/2 cup (15g) Fresh Italian parsley, finely chopped
  • 1/2 tsp Freshly cracked black pepper

Instructions:

  1. Fill a large pot with water and add the 15g of Kosher salt until it tastes like the sea.
  2. Drop the 454g of dry spaghetti into the boiling water. Cook it for 2 minutes less than the package directions for 'al dente.'
  3. While the pasta cooks, thinly slice the 6 cloves of garlic and zest the 2 lemons.
  4. In a large skillet, heat the 60ml of olive oil and 1/2 tsp red chili flakes over medium low heat until the garlic is fragrant and translucent.
  5. Just before the pasta is done, dip a measuring cup into the pot to reserve 240ml of the starchy water.
  6. Use tongs to move the spaghetti directly into the skillet with the garlic oil. Note: The small amount of water clinging to the noodles is a good thing.
  7. Pour in half of the reserved pasta water and the 30g of butter. Toss vigorously until a glossy sauce begins to coat the strands.
  8. Remove from heat and stir in the 90g of Parmesan, lemon juice, lemon zest, and 15g of chopped parsley.
  9. If the pasta looks dry, add more pasta water 1 tablespoon at a time until it looks velvety and loose.
  10. Add the 1/2 tsp of freshly cracked black pepper and a final sprinkle of cheese.