Ingredients:

  • 12 oz butter and garlic egg noodles
  • 1 tbsp sea salt
  • 1/2 cup unsalted European butter
  • 8 cloves fresh garlic, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup reserved starchy pasta water
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1/2 lemon, zested
  • Coarse black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the noodles and cook until just under al dente. Reserve at least 1/2 cup of starchy pasta water before draining the noodles.
  2. In a large heavy-bottomed skillet, melt the butter over medium-low heat. Add the minced garlic and red pepper flakes, sautéing until the garlic is fragrant and turns a light golden brown.
  3. Whisk the garlic powder and 1/2 cup of reserved pasta water into the skillet. Increase heat to medium, whisking constantly until the liquid and fat emulsify into a creamy, glossy sauce.
  4. Transfer the cooked noodles directly into the skillet. Using tongs, toss vigorously for 1-2 minutes to allow the noodles to absorb the sauce.
  5. Remove from heat and sprinkle with Parmigiano-Reggiano. Toss again until the cheese is fully incorporated into the sauce without clumping.
  6. Fold in the fresh parsley and lemon zest. Serve immediately while hot.