Ingredients:

  • 1 lb high-quality bronze-die spaghetti or fettuccine
  • 2 tbsp sea salt
  • 4 tbsp unsalted high-fat butter
  • 2 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, thinly shaved
  • 1 tsp freshly cracked black pepper
  • 1 cup freshly grated Pecorino Romano or Parmesan
  • 0.5 cup fresh parsley, finely minced

Instructions:

  1. Bring 4 quarts of water and sea salt to a rolling boil. Add pasta and cook for 2 minutes less than package instructions. Reserve 2 cups of starchy pasta water before draining.
  2. In a wide skillet over medium-low heat, combine olive oil and butter. Once foaming, add shaved garlic and black pepper. Sauté until garlic is translucent and fragrant but not browned.
  3. Increase heat to medium. Transfer undercooked pasta to the skillet. Add 1 cup of reserved pasta water and toss vigorously. The starch and fats will emulsify into a creamy glaze as the liquid reduces.
  4. Remove the pan from heat to prevent clumping. Sprinkle in the grated cheese and minced parsley while continuing to toss. Add more pasta water if needed to reach a silk-sheet consistency.