Ingredients:

  • 1 lb (450g) Spaghetti or Linguine
  • 1 tbsp (15g) salt
  • 4 tbsp (57g) unsalted butter
  • 2 tbsp (30ml) extra virgin olive oil
  • 6 cloves (18g) garlic, minced
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) black pepper
  • 1/4 cup (25g) grated Parmesan cheese

Instructions:

  1. Prep (5 mins): Chop garlic, parsley, and measure out butter/oil.
  2. Boil & Sauté (10 mins): Cook pasta while simultaneously infusing the butter.
  3. Finish (2 mins): Emulsify the sauce and add fresh garnishes.
  4. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Note: Al dente means it still has a slight bite in the center.
  5. Reserve 1/2 cup (120ml) of the starchy pasta water before draining the noodles. Wait until the water is cloudy to ensure you have enough starch.
  6. Place a skillet over medium low heat. Melt 2 tbsp (28g) of butter and the olive oil.
  7. Add the minced garlic and sauté for 1–2 minutes until fragrant and translucent. Do not let it turn brown.
  8. Add the drained noodles to the skillet.
  9. Pour in the reserved pasta water and the remaining 2 tbsp (28g) of butter.
  10. Stir vigorously over medium heat for about 2 mins until the liquid reduces into a glossy, velvety glaze.
  11. Remove from heat. Stir in the fresh parsley, lemon juice, and black pepper.
  12. Fold in the grated Parmesan cheese for a creamier finish if desired.