Ingredients:

  • 1 lb spaghetti
  • 4 quarts water
  • 2 tbsp sea salt
  • 0.5 cup unsalted butter
  • 6 cloves fresh garlic, finely minced
  • 1 cup freshly grated Parmigiano-Reggiano
  • 0.5 tsp freshly cracked black pepper
  • 0.25 cup fresh Italian parsley, finely chopped
  • 2 large chicken breasts, thinly sliced
  • 1 tbsp olive oil

Instructions:

  1. Bring 4 quarts of water and 2 tablespoons of sea salt to a rolling boil in a large stockpot.
  2. Add the pasta and cook for exactly 1 minute less than the package instructions to achieve a perfect al dente texture.
  3. While pasta cooks, heat olive oil in a wide, heavy-bottomed skillet over medium-high heat. Add sliced chicken breasts and sear until cooked through (internal temp 165°F). Remove chicken and set aside.
  4. In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until it turns a pale mahogany color and becomes fragrant, ensuring it does not burn.
  5. Before draining the pasta, reserve 1.5 cups of the starchy cooking water.
  6. Whisk the freshly grated Parmigiano-Reggiano and 0.5 cups of the reserved pasta water into the garlic butter. Bring to a light simmer. (Note: heavy cream has been removed based on article text emphasizing lighter sauce).
  7. Add the cooked pasta and seared chicken to the skillet. Gradually sprinkle in the remaining grated Parmigiano-Reggiano while tossing constantly with tongs to create a stable, glossy emulsion.
  8. Adjust consistency with more pasta water if needed. Garnish with cracked black pepper and fresh parsley before serving.