Ingredients:

  • 1 lb linguine
  • 1 tbsp kosher salt
  • 1/2 cup unsalted butter
  • 5 cloves fresh garlic, minced
  • 2 large lemons, zested and juiced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Cook the linguine until al dente, approximately 8 minutes.
  2. Before draining, reserve at least 1 cup of the starchy pasta water.
  3. In a large wide skillet over medium low heat, melt 1/2 cup unsalted butter. Add 5 cloves of minced garlic and 1/2 tsp red pepper flakes. Sauté for 2 minutes until the garlic is fragrant and pale gold. Do not let it brown, or the flavor will turn bitter.
  4. Whisk in the zest and juice from 2 lemons along with 1/2 cup of the reserved pasta water.
  5. Toss the cooked 1 lb linguine into the skillet with the sauce. Add 1/2 cup Parmesan cheese and 1/4 cup fresh parsley, tossing constantly for 2 minutes.
  6. Increase heat to medium and toss vigorously with tongs for 2 minutes, allowing the butter and starch to emulsify into a creamy glaze.
  7. If the pasta looks dry, add more reserved water one splash at a time until a glossy, velvety coating forms. Season with 1/4 tsp black pepper and serve immediately.