Ingredients
Method
- In a medium-sized saucepot, boil water and salt it. Add your pasta, and cook according to the package instructions. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
- In a skillet, melt 2 tablespoons of butter over medium heat and saute the sliced garlic very lightly.
- Add the hot pasta along with a part of the pasta water, and toss it using kitchen tongs until a sort of thick sauce is coating the pasta. Add the remaining butter and keep on tossing until it melts, and add more pasta water if needed.
- Remove from heat, and add freshly grated parmesan cheese and chopped parsley leaves. Toss continuously and season with salt if needed. Serve warm with extra grated parmesan cheese and enjoy!
Nutrition
Notes
- To ensure the pasta is perfectly al dente, taste it a minute or two before the package's cooking time is up; it should have a slight bite to it.
- Prevent the sauce from breaking by adding reserved pasta water gradually; this helps emulsify the butter and creates a silky texture.
- If you're out of parmesan, try using pecorino romano or nutritional yeast for a dairy-free option, both of which will add a nice depth of flavor.
- Store leftovers in an airtight container in the fridge for up to three days; to reheat, warm gently in a skillet over low heat with a splash of reserved pasta water to keep it saucy.
- For extra flavor, consider adding a pinch of red pepper flakes when sautéing the garlic, or finish with a squeeze of lemon juice for brightness.