Ingredients:

  • 1 lb (454g) Linguine or Fettuccine
  • 1 tbsp (15g) Sea Salt
  • 4 tbsp (56g) Unsalted Butter
  • 8 Cloves Fresh Garlic, minced
  • 1/2 tsp Red Pepper Flakes
  • 1 cup (240ml) Heavy Cream
  • 1.5 cups (150g) Freshly Grated Parmesan Cheese
  • 1/2 cup (120ml) Reserved Starchy Pasta Water
  • 1 tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Freshly Cracked Black Pepper

Instructions:

  1. Bring a large stock pot of water to a rolling boil and add 1 tablespoon of sea salt. Add the linguine and cook for 1-2 minutes less than the package instructions to achieve a true al dente texture.
  2. Before draining the pasta, carefully dip a measuring cup into the pot to reserve at least 1/2 cup of the cloudy, starchy pasta water.
  3. While the pasta boils, melt 4 tablespoons of unsalted butter in a 12-inch skillet over medium-low heat. Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until translucent and fragrant without browning.
  4. Pour the heavy cream into the skillet. Bring the mixture to a gentle simmer for 3 minutes, allowing it to slightly thicken and bubble.
  5. Transfer the cooked linguine and 1/2 cup of the reserved pasta water into the skillet. Toss vigorously with tongs to allow the starch to emulsify with the cream and butter.
  6. Remove the pan from the heat entirely to prevent the cheese from seizing. Gradually fold in the freshly grated Parmesan cheese and parsley, tossing until the sauce is silky and clings to the pasta.
  7. Season with freshly cracked black pepper and serve immediately, adding extra pasta water if needed to loosen the sauce.