Ingredients:

  • 1 lb (450g) Spaghetti or Linguine
  • 2 tbsp (30g) Salt
  • 4 tbsp (56g) Unsalted Butter
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 6 cloves (18g) Garlic, minced
  • 1/2 tsp (3g) Cracked Black Pepper
  • 1/4 tsp (1.5g) Red Pepper Flakes
  • 1 cup (100g) Freshly Grated Parmesan Cheese
  • 1/4 cup (15g) Fresh Parsley, chopped
  • 1/2 cup (120ml) Reserved Pasta Water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions, but pull the noodles out 1 minute before they are fully done. Note: This ensures they don't get mushy in the skillet.
  2. Scoop out 1 cup of the cloudy pasta water using a measuring cup before draining. Listen for the water to be bubbling vigorously before adding the pasta.
  3. Place a large skillet over medium low heat. Melt the butter and olive oil together.
  4. Add the minced garlic and red pepper flakes. Sauté for 1–2 minutes until the garlic is fragrant and translucent, but not brown.
  5. Pour 1/2 cup of the reserved pasta water into the skillet.
  6. Increase heat to medium and whisk for 60 seconds until the liquid is shimmering and slightly thickened.
  7. Add the al dente pasta directly into the skillet. Use tongs to toss the noodles, ensuring every strand is coated.
  8. Remove the pan from the heat immediately. Note: This is the most important step to prevent clumpy cheese.
  9. Sprinkle in the Parmesan cheese and parsley. Stir vigorously until the cheese melts into a velvety sauce.