Ingredients:

  • 1 lb spaghetti or linguine
  • 2 tbsp kosher salt
  • 1/4 cup extra virgin olive oil
  • 2 tbsp unsalted butter
  • 6 cloves garlic, finely minced
  • 2 large lemons, zested and juiced
  • 1 cup fresh basil, chiffonaded
  • 1 cup freshly grated parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Boil the water. Fill a large pot with water and add the 2 tbsp kosher salt. Bring to a rolling boil.
  2. Cook the pasta. Add the 1 lb spaghetti to the water. Cook for about 8 minutes until slightly firm to the bite (undercook by 1-2 minutes from the package directions).
  3. Save the liquid. Before draining, dip a measuring cup into the pot and reserve 2 cups of the starchy pasta water. Do not skip this step.
  4. Sizzle the aromatics. In a large skillet or wide pan, add the 1/4 cup olive oil and 2 tbsp butter over medium low heat. Add the 6 cloves minced garlic and 1/2 tsp red pepper flakes. Cook for 2 minutes until the garlic is fragrant and pale gold.
  5. Deglaze the pan. Pour in the juice of the 2 lemons and 1/2 cup of the reserved pasta water. Increase heat to medium and whisk until the liquid is bubbling and slightly thickened.
  6. Combine. Transfer the drained spaghetti directly into the skillet. Toss vigorously with tongs to coat every strand.
  7. Emulsify the sauce. Slowly add the 1 cup parmesan cheese and another 1/2 cup of pasta water. Continue tossing over medium heat until the cheese has melted into a glossy, creamy coating.
  8. Add the zest. Stir in the lemon zest and the 1/2 tsp black pepper. If the pasta looks dry, add more pasta water 1/4 cup at a time.
  9. Finish with herbs. Turn off the heat. Fold in the 1 cup chiffonaded basil.
  10. Serve immediately. Plate the pasta while it's hot and glistening. Garnish with an extra sprinkle of Garlic Basil and Parmesan if you're feeling indulgent.