# Components:
→ Pasta
01 - 12 oz fettuccine or spaghetti
02 - Salt, for pasta water
→ Garlic Butter Sauce
03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, finely minced
05 - 1/4 tsp crushed red pepper flakes (optional)
06 - 1/4 cup reserved pasta water
→ Finishing
07 - 3/4 cup freshly grated Parmesan cheese
08 - 2 tbsp chopped fresh parsley
09 - Ground black pepper, to taste
10 - Extra Parmesan, for serving
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, following package directions. Prior to draining, carefully reserve 1/4 cup of the starchy pasta water. Drain the pasta thoroughly.
02 - While the pasta is cooking, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Incorporate crushed red pepper flakes at this stage if desired.
03 - Introduce the drained pasta to the skillet containing the garlic butter. Pour in the reserved pasta water and toss gently to ensure every strand is coated evenly.
04 - Remove the skillet from the heat. Add the freshly grated Parmesan cheese and chopped fresh parsley. Toss vigorously until the cheese has melted, creating a luscious, creamy coating. Season with ground black pepper to taste.
05 - Plate immediately, garnishing with additional grated Parmesan and fresh parsley, if preferred.
