Ingredients:
- 12 oz (340g) Angel Hair (Capellini) or Spaghetti
- Salt, to taste (for pasta water)
- 1/4 cup (60 ml) Good quality Extra Virgin Olive Oil
- 6 large cloves Garlic, thinly sliced
- 1/2 teaspoon Red Pepper Flakes
- 1 tablespoon Lemon Zest (from about 2 lemons)
- 1/4 cup (60 ml) Fresh Lemon Juice
- 1 to 1 1/2 cups Reserved starchy pasta cooking water
- 2 tablespoons Cold Unsalted Butter, cut into small cubes
- 1 cup (100g) Freshly grated Parmesan Cheese, divided
- 1/2 cup Fresh flat-leaf Parsley, chopped finely
- Freshly ground Black Pepper, to taste
Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until perfectly al dente (usually 1-2 minutes less than package time).
- Before draining, scoop out at least 1 1/2 cups of the starchy cooking water and set aside. Drain the pasta immediately and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently for 3-4 minutes until the garlic is fragrant and just beginning to turn pale gold. Do not let the garlic brown or burn.
- Remove the pan from the heat. Immediately stir in the lemon zest and lemon juice to stop the garlic cooking.
- Add about 1 cup of the reserved pasta water to the skillet. Return the pan to medium heat and whisk vigorously to combine the oil and water, starting the emulsion.
- Add the drained pasta directly into the skillet. Toss continuously for 1 minute. Add the cold butter cubes, tossing constantly until the butter melts, creating a glossy, creamy sauce that coats the pasta.
- Stir in half of the grated Parmesan cheese and most of the fresh parsley. If the sauce is too tight, add more reserved water, a splash at a time, until the consistency is perfect. Season generously with black pepper and salt.
- Divide the pasta among warm bowls. Garnish immediately with the remaining fresh Parmesan cheese and a final sprinkle of parsley.