Classic Garlic Butter Pasta

Bring a large pot of water to a boil and season generously with salt. Add 6 oz spaghetti and cook, stirring occasionally, until just shy of al dente (about 1 to 2 minutes less than the package instructions).

While the pasta cooks, heat 1 tbsp extra virgin olive oil and 1 tbsp unsalted butter in a large skillet over medium-low heat. Add 4 thinly sliced garlic cloves and 1/4 tsp crushed red pepper flakes; gently cook for about 2 minutes until the garlic is tender and aromatic, being careful not to let it brown.

Reserve 1/2 cup of starchy pasta cooking water, then drain the spaghetti.

Transfer the pasta directly into the skillet with the garlic. Add the remaining 2 tbsp unsalted butter and 1/4 cup of the reserved pasta cooking water. Toss and swirl vigorously over medium heat until the butter melts and emulsifies into a glossy sauce coating the noodles, adding a splash more pasta water if necessary.

Remove the pan from the heat. Stir in 1/3 cup freshly grated Parmigiano-Reggiano, 2 tbsp chopped flat-leaf parsley, 1/2 tsp kosher salt, and 1/4 tsp freshly cracked black pepper. Toss well to combine and serve immediately.