Ingredients:

  • 450g dried pasta such as spaghetti, linguine, or fettuccine
  • 1 tbsp sea salt
  • 4 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 8 cloves fresh garlic, 4 minced and 4 thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/2 cup reserved starchy pasta water
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1 tbsp fresh lemon juice
  • Black pepper to taste

Instructions:

  1. Bring a large pot of water to a rolling boil and add 1 tablespoon of sea salt. Add the pasta and cook for 8-10 minutes until al dente with a firm bite.
  2. Just before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water.
  3. While the pasta is boiling, heat olive oil and butter in a large skillet over medium-low heat. Add the sliced and minced garlic and red pepper flakes. Sauté for 2 minutes until the garlic is fragrant and barely golden.
  4. Add 1/2 cup of the reserved pasta water to the skillet. Increase heat to medium and whisk vigorously to create a shimmering emulsion.
  5. Transfer the undercooked pasta directly into the skillet. Toss continuously for 1 minute until the liquid thickens into a glossy glaze, allowing the noodles to absorb the sauce.
  6. Remove from heat. Stir in the Parmesan cheese, fresh parsley, and lemon juice. Season with black pepper and serve immediately.