Ingredients:

  • 12 oz Dried Spaghetti or Linguine
  • 2 Tbsp Kosher Salt (for pasta water)
  • 6 Tbsp Unsalted Butter
  • 8 large cloves Fresh Garlic, thinly sliced
  • 1/2 tsp Red Pepper Flakes
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 cup Reserved Pasta Water (plus more if needed)
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/2 cup Freshly grated Parmesan Cheese (plus extra for serving)
  • 1/2 tsp Freshly cracked Black Pepper
  • Salt to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions, subtracting 2 minutes from the suggested time (cook very al dente).
  2. Before draining, scoop out at least 1 cup of the starchy, salty cooking water and set aside. Drain the pasta immediately.
  3. While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes.
  4. Gently sauté the garlic slowly for 4–6 minutes, stirring frequently, until it turns a pale golden brown. Be careful not to let it burn.
  5. Remove the skillet from the heat momentarily. Add 1/2 cup of the reserved pasta water and the fresh lemon juice. Swirl the pan vigorously to begin emulsifying the sauce.
  6. Return the skillet to low heat. Add the drained, undercooked pasta, the chopped parsley, and the grated Parmesan cheese. Toss continuously using tongs, adding splashes more pasta water as needed until the sauce coats the noodles beautifully, becoming glossy and creamy.
  7. Taste the dish and adjust seasoning with salt and plenty of freshly cracked black pepper. Serve immediately, topped with extra Parmesan cheese.