Ingredients:

  • 12 oz (340g) spaghetti or linguine
  • 1 tbsp (15g) salt
  • 3 tbsp (42g) extra-virgin olive oil
  • 1 tbsp (14g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1/2 tsp (1g) crushed red pepper flakes
  • 1 large lemon, zested and juiced
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • Salt to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente (usually 1-2 minutes less than package directions). Note: Undercooking slightly prevents mushy noodles.
  2. Reserve 1 cup (240ml) of the cloudy pasta water before draining. Wait until the water is very starchy before scooping.
  3. Heat the olive oil and butter in a skillet over medium low heat. Add the minced garlic and red pepper flakes.
  4. Sauté for 1-2 minutes until garlic is translucent and fragrant. Ensure they do not brown.
  5. Pour 1/2 cup (120ml) of the reserved pasta water into the skillet.
  6. Increase heat to medium and simmer for 2 minutes until the liquid reduces slightly.
  7. Add the cooked pasta to the skillet. Stir vigorously with tongs for about 1 minute until the noodles are fully coated in the garlic oil emulsion.
  8. Remove the pan from the heat. Stir in the Parmesan cheese, lemon juice, and lemon zest until melted and combined.
  9. Toss in the chopped parsley and cracked black pepper.
  10. Taste and add a pinch of salt if needed.