Buttery noodles with garlic, parsley, chives, and cracked pepper for a more fragrant, savory version of the classic.
By james
Servings
2
200 g Spaghetti or linguine
4 tbsp Unsalted butter
4 clove Garlic cloves, minced
0.25 cup Fresh flat-leaf parsley, finely chopped
2 tbsp Fresh chives, finely chopped
0.5 cup Parmesan cheese, finely grated
0.5 piece Lemon
Kosher salt
0.5 tsp Cracked black pepper
1 pinch Red pepper flakes (optional garnish)
Calories
680 kcal
Protein
20g
Carbs
82g
Fat
30g
Fiber
11g
Sugar
4g
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Cook the Pasta
1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente according to package directions. Before draining, reserve about half a cup of the starchy pasta water. Drain the pasta and set aside.
200 g Spaghetti or linguine,
Kosher salt
Make the Garlic Herb Butter
2. While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the minced garlic and cook gently, stirring frequently, for 2–3 minutes until fragrant and just barely golden — do not let it brown.
3. Add the cracked black pepper and a squeeze of lemon juice to the garlic butter, stirring to combine. Remove the pan from heat.
0.5 piece Lemon,
0.5 tsp Cracked black pepper
Toss & Finish
4. Add the drained pasta to the skillet and toss well to coat in the garlic butter. Add a splash of reserved pasta water to loosen the sauce into a silky, glossy consistency. Stir in the parsley, chives, and half the Parmesan, tossing everything together over low heat for 1 minute until the cheese is melted and incorporated.
0.2 cup Fresh flat-leaf parsley, finely chopped,
2 tbsp Fresh chives, finely chopped,
0.2 cup Parmesan cheese, finely grated
5. Taste and adjust salt as needed. Divide between two bowls, top with the remaining Parmesan, a little extra cracked pepper, and a pinch of red pepper flakes if desired. Serve immediately.
0.2 cup Parmesan cheese, finely grated,
0.5 tsp Cracked black pepper,
1 pinch Red pepper flakes (optional garnish)
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By james
