Ingredients:

  • 1/2 cup (4 oz / 113g) unsalted butter, cold and cut into small cubes
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 2 cups (8 oz / 227g) freshly grated Parmesan cheese, finely grated – avoid pre-shredded
  • 1 cup (240 ml) reserved pasta water, hot
  • 1 pound (454g) cooked pasta, preferably fettuccine, kept warm

Instructions:

  1. Cook the pasta according to package directions, reserving at least 1 cup of the pasta water before draining. Keep the pasta warm.
  2. In a large skillet over medium-low heat, melt the butter. Add the minced garlic, salt and pepper and saute until fragrant, about 1 minute. Be careful not to brown the garlic.
  3. Gradually whisk in about 1/2 cup of the hot pasta water to the butter and garlic. Bring to a simmer.
  4. Reduce the heat to very low. Gradually add the grated Parmesan cheese, whisking constantly until the cheese is melted and the sauce is smooth and creamy.
  5. If the sauce is too thick, add more pasta water, a tablespoon at a time, until you reach your desired consistency. The sauce should be thick enough to coat the back of a spoon.
  6. Add the cooked pasta to the skillet with the sauce. Toss to coat well, ensuring the pasta is evenly coated. Serve immediately. Garnish with extra Parmesan cheese and freshly ground black pepper, if desired.