Garlic Parmesan Pasta
Cook spaghetti until al dente, reserving some pasta water. Toss with butter, garlic, and parmesan, using the pasta water to reach a creamy consistency, then season to taste.
Ingredients
- 10 oz dry spaghetti
- Salt and black pepper to taste
- 1 cup reserved pasta water from cooking spaghetti
- 1/4 cup unsalted butter cut into 1 Tbsp pieces
- 1 Tbsp minced garlic about 3 cloves
- 2 oz finely shredded parmesan cheese about 1 heaping cup, use a rasp grater or zester
Instructions
- In a large pot, bring 10 cups of water to a boil and season with salt (I typically add 1 Tbsp).
- Cook the spaghetti according to the package instructions until al dente.
- Reserve 1 cup of the pasta water, then drain the spaghetti.
- Return the empty pot to medium-low heat, add the butter, and melt.
- Add the garlic and sauté until it’s fragrant and just starting to deepen in color, about 1 minute.
- Remove from heat, then return the drained spaghetti to the pot. Pour in half of the reserved pasta water and toss.
- Gradually sprinkle in the parmesan cheese, tossing until melted and adding more reserved pasta water as needed to reach the desired consistency.
- Season with salt and black pepper to taste.