Ingredients:

  • 1 lb (450g) spaghetti or linguine
  • 1 tbsp (15g) kosher salt
  • 4 tbsp (56g) unsalted butter
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 cloves (20g) garlic, minced
  • 1 tsp (2g) red pepper flakes
  • 1/2 cup (120ml) reserved pasta water
  • 2 medium (60ml) lemons, zested and juiced
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 cup (20g) fresh basil leaves, chiffonade
  • 1/2 tsp (3g) cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente (usually 1–2 minutes less than package instructions). Before draining, reserve 1 cup of the cloudy pasta water.
  2. Heat olive oil and butter in a wide skillet over medium heat. Add minced garlic and red pepper flakes; sauté for about 1 minute until fragrant and translucent.
  3. Whisk in the lemon juice and 1/2 cup of the reserved pasta water. Simmer for 2 minutes to create a glossy emulsion.
  4. Remove skillet from heat. Toss in the cooked pasta, lemon zest, and Parmesan cheese, stirring vigorously until the sauce is velvety. Fold in fresh basil and black pepper.