Ingredients:

  • 1 lb (450g) Spaghetti, Linguine, or Fettuccine
  • 1 tbsp (15g) salt
  • 6 tbsp (85g) unsalted butter
  • 5 cloves (20g) fresh garlic, minced
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 cup (240ml) reserved pasta water
  • 1/4 tsp (1.5g) cracked black pepper
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute less than the package directions. Reserve at least 1 cup of the starchy pasta water before draining.
  2. While the pasta boils, place a skillet over low heat. Melt the butter until it begins to foam, then add the minced garlic and cook slowly for 2–3 minutes until fragrant and translucent, ensuring it does not brown.
  3. Transfer the undercooked pasta directly into the skillet with the garlic butter. Pour in 1/4 cup of the reserved pasta water and increase heat to medium, tossing vigorously for 1–2 minutes.
  4. Sprinkle in the Parmesan cheese and black pepper, stirring constantly until the cheese melts and the sauce becomes a velvety glaze. Add more pasta water one tablespoon at a time if the sauce is too dry.
  5. Stir in the finely chopped parsley and a squeeze of fresh lemon juice just before serving.