Ingredients:

  • 1 lb (450g) spaghetti or linguine
  • 1 tbsp (15g) salt
  • 1/2 cup (113g) unsalted butter, divided
  • 6 cloves (18g) garlic, minced
  • 1 cup (100g) parmesan cheese, freshly grated
  • 1/4 tsp (1.5g) red pepper flakes
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Fill a large pot with water and add 15g of salt. Bring it to a rolling boil. Note: Salted water is the only chance to season the actual noodle.
  2. Drop in 450g of spaghetti and cook according to the box, but pull them out 1-2 minutes before the al dente time. until they still have a firm bite.
  3. Dip a measuring cup into the pot and reserve 240ml of the starchy pasta water before draining the rest.
  4. Melt 85g of butter in your large skillet over medium low heat.
  5. Stir in 18g of minced garlic and 1.5g of red pepper flakes. Sauté for 2-3 minutes until the garlic is translucent and smells fragrant.
  6. Move the undercooked pasta directly from the pot into the skillet.
  7. Pour in 120ml of the reserved pasta water and add the remaining 28g of cold butter.
  8. Toss the noodles vigorously over medium heat for 2 minutes until the liquid reduces into a velvety glaze.
  9. Remove the pan from the heat completely.
  10. Stir in 100g of parmesan, 15ml of lemon juice, and 15g of parsley until the cheese is fully melted and glossy.