Ingredients:

  • 12 ounces (340g) Dried Spaghetti or Linguine
  • 6 tablespoons (85g) Unsalted Butter
  • 6 large cloves Fresh Garlic, finely minced
  • 1/4 to 1/2 teaspoon Red Pepper Flakes
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/2 cup packed Freshly Grated Parmesan Cheese, plus extra for serving
  • Kosher Salt, to taste (for pasta water)
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Cook the pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, subtracting 1 minute from the recommended time so it is very al dente.
  2. Reserve Water: Before draining, scoop out and reserve at least 1.5 cups (350ml) of the starchy cooking water. Drain the pasta immediately and set aside.
  3. Infuse the Butter: Place a large skillet over medium-low heat. Add the butter and allow it to melt gently. Once melted, add the minced garlic and red pepper flakes.
  4. Brown the Butter (The Magic Step): Continue cooking, swirling occasionally, until the milk solids turn amber brown and the mixture smells nutty (about 3–4 minutes). Immediately remove from the heat just as the solids turn rich brown.
  5. Emulsify the Sauce: Return the skillet to low heat. Add about 1/2 cup (120ml) of the reserved starchy pasta water to the browned butter. Whisk vigorously until the sauce looks slightly thickened and creamy—this forms the emulsion.
  6. Toss and Finish: Add the drained pasta directly into the skillet. Toss constantly, mixing well with tongs. Add the grated Parmesan cheese and another splash of pasta water if the noodles look dry, allowing the starch and fat to combine and coat every strand.
  7. Season and Serve: Stir in the fresh parsley, season generously with black pepper, and taste for final salt adjustment. Serve immediately with extra Parmesan on the side.