Ingredients:

  • 1 lb dry pasta (linguine or spaghetti)
  • 2 tbsp sea salt
  • 6 tbsp unsalted butter, divided
  • 7 cloves fresh garlic, finely minced
  • 1 tbsp oyster sauce or soy sauce
  • 0.5 cup freshly grated Parmigiano Reggiano
  • 0.5 tsp red pepper flakes
  • 0.25 cup reserved starchy pasta water
  • 1 tbsp fresh Italian parsley, chopped
  • 0.5 fresh lemon, juiced
  • 0.25 tsp cracked black pepper

Instructions:

  1. Bring a large pot of water with 2 tablespoons of sea salt to a rolling boil. Add noodles and cook for 1 minute less than the package instructions to achieve a firm al dente texture.
  2. Before draining the pasta, scoop out and reserve 0.25 cup of starchy pasta water.
  3. While the pasta boils, place 4 tablespoons of butter and the minced garlic in a wide skillet over medium-low heat. Let the butter melt slowly until fragrant and pale gold.
  4. Stir in the red pepper flakes and oyster sauce into the garlic butter mixture.
  5. Transfer the cooked pasta to the skillet along with 1/4 cup of the reserved pasta water. Toss over medium heat to begin the emulsion.
  6. Turn off the heat. Add the remaining 2 tablespoons of cold butter and the Parmigiano Reggiano. Toss vigorously until the sauce becomes glossy and coats the noodles.
  7. Garnish with fresh parsley, lemon juice, and cracked black pepper before serving immediately.