Instructions

• Bring a large pot of water to a rolling boil. Add 1 teaspoon salt, then add 8 ounces (225 g) pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons of the butter and let it melt. Add the 3 sliced garlic cloves and sauté, stirring, until fragrant and just turning light golden (about 1–2 minutes). Do not let the garlic burn.
• Add the hot, drained pasta to the skillet. Add some of the reserved pasta water a few tablespoons at a time and toss with tongs until the butter and pasta water form a glossy sauce that coats the pasta.
• Add the remaining 2 tablespoons of butter and continue tossing until it melts and the sauce is smooth. If the sauce seems too thick or dry, add more reserved pasta water, a little at a time, until you reach the desired consistency.
• Remove the skillet from the heat. Add 1/2 cup grated Parmesan, 1/4 cup chopped fresh parsley, and 1/4 teaspoon ground black pepper. Toss continuously until the cheese melts into the sauce and evenly coats the pasta.
• Taste, then serve the pasta immediately.