Ingredients:

  • 12 oz (340g) Spaghetti or Fettuccine
  • 4 qts (3.8L) Water
  • 1 tbsp (15g) Sea salt
  • 6 tbsp (85g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 2 tbsp (8g) Fresh Italian parsley, chopped
  • 1/2 tsp (1g) Black pepper, freshly cracked
  • 1/4 cup (60ml) Reserved pasta water

Instructions:

  1. Bring 4 qts of water to a rolling boil in your large pot. Add 1 tbsp sea salt Note: this seasons the pasta from the inside out.
  2. Add 12 oz spaghetti or fettuccine to the water. Stir occasionally and cook until al dente until the noodle has a slight bite in the center.
  3. Scoop out 1/4 cup of the starchy pasta water and set it aside before draining the noodles.
  4. Melt 6 tbsp unsalted butter in a sauté pan over medium low heat.
  5. Stir in 4 cloves of minced garlic and sauté 2-3 mins until the garlic is translucent and smells fragrant.
  6. Transfer the drained pasta directly into the pan with the garlic butter.
  7. Pour in the reserved pasta water and toss vigorously with tongs for about 1 minute to emulsify the sauce.
  8. Sprinkle in 1/2 cup freshly grated Parmesan and 1/2 tsp cracked black pepper, tossing until the sauce is glossy and velvety.
  9. Fold in 2 tbsp chopped fresh Italian parsley immediately before serving.