Ingredients:

  • 1 pound (450g) spaghetti or linguine
  • ½ cup (115g) unsalted butter, divided
  • 6 cloves garlic, minced
  • ¼ cup (60ml) dry white wine (optional)
  • ½ teaspoon red pepper flakes
  • ½ cup (50g) grated Parmesan cheese, plus extra for serving
  • ¼ cup (15g) chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, melt ¼ cup of the butter in a large skillet over medium heat. Cook until the butter starts to brown and smells nutty. Remove from heat immediately.
  3. Add the remaining ¼ cup of butter to the skillet and return to medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes, until fragrant and garlic is softened but not browned.
  4. If using, deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly (about 1 minute). Add the cooked pasta to the skillet. Toss with the garlic butter sauce.
  5. Add the Parmesan cheese and a splash of reserved pasta water at a time until the sauce reaches your desired consistency. Season with salt and pepper to taste.
  6. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.