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Cook the Pasta
1. Bring a large pot of water to a rolling boil. Add the salt so the water tastes noticeably salty. Cook the spaghetti for 1–2 minutes less than the package time to keep it firmly al dente. Before draining, reserve about 1 cup of starchy pasta water.
200 g Spaghetti,
1 tbsp Fine sea salt
Brown the Butter
2. While the pasta cooks, place a large skillet or sauté pan over medium heat. Add the butter and let it melt, swirling occasionally. Continue cooking until the butter foams and the milk solids turn golden brown and smell nutty — about 3–4 minutes. Smash and add the garlic cloves and cook for 30 seconds just to infuse, then remove and discard the garlic. Add the cracked black pepper and let it bloom in the butter for 15 seconds.
3. Add the drained spaghetti directly into the browned butter pan. Add a generous splash of the reserved pasta water and toss vigorously over medium-low heat for 1–2 minutes until the sauce emulsifies and coats every strand in a glossy, silky film. Remove from heat and add most of the Parmigiano-Reggiano, tossing and adding more pasta water as needed to keep the sauce fluid and creamy.
200 g Spaghetti,
45 g Parmigiano-Reggiano, finely grated
Serve
4. Divide between two warm bowls. Top with the remaining Parmigiano-Reggiano and a scatter of fresh parsley. Serve immediately.
By james
