Buttered White Pasta

1. 1
   boil · ~10 min

   Boil the pasta.

   1.Bring 3 liters of water to a rolling boil in a large pot.

   2.Add salt and stir.

   3.Add pasta and cook until al dente according to package directions (8–10 minutes).

   4.Reserve ½ cup of pasta water, then drain the pasta in a colander.

   TIPReserve pasta water before draining — its starchiness helps the butter coat every strand.
2. 2
   saute · ~2 min

   Melt the butter and sauté garlic.

   1.Return the pot to the stove over medium-low heat.

   2.Add butter and let it melt gently without browning.

   3.Add minced garlic and sauté until fragrant, about 30 seconds.

   TIPKeep the heat low — garlic burns fast and turns bitter.
3. 3
   mix · ~1 min

   Toss pasta in the butter.

   1.Return drained pasta to the pot with the butter-garlic mixture.

   2.Add a splash of reserved pasta water (about 2 tablespoons).

   3.Toss well until every strand is glossy and coated.

   4.Add black pepper and half the parmesan, toss again.

   TIPToss off the heat — residual warmth from the pasta is enough to melt everything together.
4. 4
   serve · ~1 min

   Plate and finish.

   1.Divide pasta among four bowls.

   2.Shower with remaining parmesan and sprinkle parsley on top.

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