Ingredients:

  • 1 lb dried spaghetti
  • 2 tbsp sea salt
  • 0.5 cup unsalted butter
  • 2 tbsp extra virgin olive oil
  • 8 cloves fresh garlic, thinly sliced
  • 0.5 tsp red pepper flakes
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh Italian parsley, chopped
  • 0.5 lemon, juiced
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tablespoons of sea salt. Cook the pasta for about 8 minutes until just under al dente. Note: It will finish cooking in the sauce later.
  2. While the pasta boils, thinly slice the 8 cloves of garlic and chop the 0.25 cup Italian parsley.
  3. In your large skillet, combine the 0.5 cup butter and 2 tbsp extra virgin olive oil over medium low heat until the butter is foaming.
  4. Add the sliced garlic and 0.5 tsp red pepper flakes to the skillet. Cook for 2–3 minutes until the garlic is fragrant and pale golden blonde, taking care not to brown it.
  5. Reserve 1 cup of starchy pasta water before draining the noodles. Add 0.5 cup of this water to the skillet with the garlic and oil to begin the emulsion.
  6. Transfer the drained pasta to the skillet. Increase heat to medium and toss the pasta vigorously with tongs for 2 minutes until the sauce thickens and clings to the noodles.
  7. Turn off the heat. Stir in the 0.5 cup Parmesan, chopped parsley, 0.5 lemon juice, and 0.25 tsp cracked black pepper.
  8. If the pasta looks dry, splash in a little more pasta water 1 tablespoon at a time until it looks glossy and velvety.