Butter and Parmesan Pasta with Steamed Peas

Prepare the Butter Sauce

• While the pasta is cooking, melt the butter in a large skillet or pan over medium-low heat.
• Add the thinly sliced garlic and cook for 1-2 minutes, swirling the pan, until fragrant. Be careful not to let the garlic brown or it will become bitter.

Emulsify the Sauce

• Using tongs, transfer the cooked pasta directly from the pot into the skillet with the garlic butter. A little water clinging to the pasta is good.
• Remove the skillet from the heat. Add the grated Parmesan cheese and about 1/2 cup of the reserved pasta water.
• Immediately begin tossing the pasta vigorously with tongs. The combination of hot pasta, butter, cheese, and starchy water will emulsify into a creamy, glossy sauce that coats every strand.
• Continue tossing for 1-2 minutes, adding more pasta water a tablespoon at a time if the sauce seems too thick or dry, until you reach your desired consistency.

Season and Serve

• Season with 1/2 teaspoon of salt (or to taste) and a generous amount of freshly ground black pepper.
• Toss one final time to combine.
• Serve immediately in warm bowls, garnished with chopped fresh parsley and extra grated Parmesan cheese, if desired.