Ingredients:

  • 1 lb (450g) Spaghetti or Linguine
  • 4 qt (3.8L) Water
  • 2 tbsp (34g) Salt
  • ½ cup (115g) Unsalted Butter
  • 4 cloves (20g) Garlic, minced
  • 1 cup (100g) Parmesan cheese, freshly grated
  • ¼ cup (15g) Fresh Italian Parsley, chopped
  • 2 tbsp (8g) Fresh Basil, chiffonade
  • ½ tsp (2g) Black pepper, freshly cracked

Instructions:

  1. Bring the water to a rolling boil and add the salt. Cook the pasta according to the package directions until al dente. Note: Al dente means it still has a slight bite; it will finish cooking in the sauce.
  2. Before draining, scoop out 1 cup (240ml) of the starchy pasta water and set it aside. Check: the water should look cloudy, not clear.
  3. While the pasta cooks, melt the butter in a large skillet over medium heat.
  4. Add the minced garlic and sauté for 1–2 minutes, stirring constantly until fragrant and pale golden.
  5. Add the cooked pasta directly into the skillet with the garlic butter.
  6. Pour in ¼ cup (60ml) of the reserved pasta water.
  7. Sprinkle in the Parmesan cheese and black pepper. Toss vigorously with tongs over low heat until the cheese melts into a glossy, velvety glaze.
  8. Remove the pan from the heat. Fold in the fresh parsley and basil until slightly wilted.