Ingredients:

  • 1 lb dried spaghetti
  • 1 tbsp kosher salt
  • 1 cup reserved pasta water
  • 6 cloves fresh garlic, thinly sliced
  • 4 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1.5 cups freshly grated Parmigiano-Reggiano
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup fresh Italian parsley, finely chopped
  • Freshly cracked black pepper to taste

Instructions:

  1. Fill a large pot with water and add 1 tbsp kosher salt.
  2. Bring to a rolling boil and add 1 lb dried spaghetti.
  3. Cook the pasta for about 8 minutes until it is slightly firm to the bite (al dente). Note: It finishes cooking in the sauce later.
  4. While the pasta boils, place a large skillet over medium low heat.
  5. Add 2 tbsp extra virgin olive oil and 4 tbsp unsalted butter.
  6. Add 6 cloves thinly sliced garlic and 1/2 tsp red pepper flakes.
  7. Sauté for 3-4 minutes until the garlic is golden and fragrant. Note: If it turns dark brown, it will be bitter; pull it off the heat.
  8. Before draining, dip a measuring cup into the pot to grab 1 cup reserved pasta water.
  9. Drain the spaghetti and add it directly into the skillet with the garlic butter.
  10. Pour in half of the pasta water and 1.5 cups freshly grated Parmigiano Reggiano.
  11. Toss vigorously with tongs for 2 minutes until the sauce is glossy and coats the noodles. Note: Add more water if it looks dry.
  12. Stir in 1/4 cup fresh Italian parsley and black pepper to taste.