Ingredients:

  • 1 lb (450g) Spaghetti or Linguine
  • 4 qt (3.8L) Water
  • 2 tbsp (30g) Kosher salt
  • 3 tbsp (45ml) Extra virgin olive oil
  • 4 tbsp (57g) Unsalted butter
  • 6 cloves (18g) Garlic, thinly sliced
  • ½ tsp (2g) Red pepper flakes
  • 1 large Lemon, zested and juiced
  • ½ cup (120ml) Reserved pasta water
  • 1 cup (30g) Fresh basil leaves, chiffonade
  • ½ cup (50g) Freshly grated Parmesan cheese
  • ½ tsp (3g) Black pepper
  • ¼ tsp (1.5g) Salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package instructions.
  2. Before draining the pasta, reserve at least 1 cup of the cloudy pasta water. Drain the pasta and set aside.
  3. Place a skillet over medium heat and add the olive oil and butter.
  4. Once the butter is foamy, add the sliced garlic and red pepper flakes. Sauté for 1–2 minutes until the garlic is translucent and fragrant, ensuring it does not brown.
  5. Pour in the lemon juice and ¼ cup of the reserved pasta water, increasing the heat to create the emulsion.