Ingredients

The following ingredients have 4 Servings
  • 500 g/ 1.1 lbs pasta (tagliatelle, spaghetti, linguine, etc)
  • 85 g/ 3 oz/ 1/3 cup + 1 teaspoon butter (See note)
  • 6 garlic cloves
  • ½ teaspoon chili flakes (more or less to taste)
  • 115 g/ 4 oz/ ¾ cup freshly grated Parmesan
  • 1 teaspoon sea salt and freshly ground black pepper
  • some chopped parsley

Instruction

  • Bring a large pot of water to a boil. Add salt and the pasta. Cook according to the packet's instructions.
  • While the pasta cooks make the garlic butter sauce.
  • Place the cubed butter in a small saucepan. Melt slowly, stirring often. Let it simmer for about 3 minutes.
  • In the meantime grate the Parmesan.
  • Grate the garlic. Add it to the butter and let cook for about 2 minutes while stirring very often. The garlic should get golden. Keep an eye on it, it should not get too dark.
  • Add the salt. Start with 1 teaspoon and add more after mixing the noodles with the butter sauce. You will probably need some more if you used unsalted butter.
  • Add pepper and some chili flakes to taste.
  • Stir well, the butter should start to get a little frothy and rather brown by now. Remove from the heat.
  • Drain the noodles and mix them immediately with the garlic butter sauce.
  • Add the grated Parmesan to the noodles as well.
  • Adjust the taste with more salt and pepper, if necessary.
  • Sprinkle with some chopped parsley, if desired, and serve immediately with a green salad.