Ingredients:

  • 12 oz (340g) Spaghetti or Linguine
  • 1 tbsp (15ml) Salt
  • 3 tbsp (45ml) Extra virgin olive oil
  • 2 tbsp (28g) Unsalted butter
  • 4 cloves (20g) Garlic, thinly sliced
  • 1/2 tsp (3g) Red pepper flakes
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1 cup (30g) Fresh basil leaves, torn or chiffonade
  • 1 tbsp (15ml) Fresh lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. While the pasta boils, heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes; sauté for 2–3 minutes until fragrant and translucent, ensuring the garlic does not brown.
  3. Increase heat to medium. Add the cooked pasta directly into the skillet. Pour in 1/4 cup (60ml) of the reserved pasta water and the Parmesan cheese. Toss vigorously with tongs for 1–2 minutes until a glossy emulsion forms.
  4. Remove the skillet from the heat. Stir in the fresh basil and lemon juice. Season with a pinch of salt and freshly cracked black pepper.