Ingredients:

  • 1 lb (450g) Linguine or Spaghetti
  • 4 qt (3.8L) Water
  • 2 tbsp (30g) Kosher salt
  • 4 tbsp (56g) Unsalted butter, chilled and cubed
  • 3 cloves (15g) Garlic, minced
  • 1 cup (240ml) Heavy cream
  • 1 cup (100g) Freshly grated Parmesan cheese
  • 2 medium Lemons (Zested and 3 tbsp (45ml) juice)
  • 1 cup (30g) Fresh basil leaves, chiffonade
  • ½ tsp (3g) Black pepper, freshly cracked
  • ½ tsp (3g) Salt

Instructions:

  1. Bring the salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package instructions. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Melt 2 tbsp (28g) of butter in a skillet over medium heat. Sauté the minced garlic for about 1 minute until fragrant and translucent.
  3. Pour in the heavy cream and bring to a gentle simmer for 3 minutes until the sauce thickens slightly.
  4. Lower the heat to low. Stir in the Parmesan cheese and lemon zest, whisking constantly until the cheese is fully melted.
  5. Add the cooked pasta directly into the skillet. Toss vigorously, adding the remaining chilled butter and lemon juice. Stir in reserved pasta water one tablespoon at a time until the sauce is glossy and coats the noodles.
  6. Remove the pan from heat and fold in the fresh basil leaves using residual heat to maintain color and flavor.