Step by step

Method

4 steps

1. 1

   Bring a large pot of well-salted water to a boil. Cook 12 oz spaghetti or linguine until al dente (check 1 minute early). Scoop out ½ cup pasta water before draining — that starchy water is what makes the sauce silky.

2. 2

   While the pasta cooks, melt 6 tablespoons unsalted butter in a wide skillet over medium-low. Add 6 thinly sliced garlic cloves and cook gently 2–3 minutes until fragrant and just starting to turn pale gold at the edges — pull them before they go brown and bitter. Optional: stir in ½ teaspoon red pepper flakes for the last 30 seconds.

3. 3

   Add the drained pasta to the skillet with a splash of pasta water. Toss hard over medium heat, adding more pasta water a tablespoon at a time, until the butter looks glossy and coats every strand.

4. 4

   Kill the heat. Toss in ½ cup grated Parmesan, ¼ cup chopped parsley, kosher salt, and black pepper. Serve immediately — this waits for no one. You want glossy, garlicky noodles with a clingy butter-Parmesan coat — not oily separated butter or bitter burnt garlic.