Ingredients:

  • 4 oz (113g) Spaghetti or Fettuccine
  • 1 tbsp (15ml) Olive oil
  • 1 tbsp (15g) Salt (for boiling water)
  • 2 tbsp (28g) Unsalted butter
  • 3 cloves (9g) Garlic, minced
  • 1/4 cup (60ml) Heavy cream
  • 1/3 cup (30g) Freshly grated Parmesan cheese
  • 1/4 tsp (1.5g) Salt
  • 1/4 tsp (1.25g) Cracked black pepper
  • 1 tsp (5ml) Fresh lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Before draining, scoop out 1/2 cup (120ml) of the cloudy pasta water and set it aside. Drain the remaining pasta.
  2. While the pasta boils, place your skillet over medium heat. Melt the butter until it begins to foam. Add the minced garlic and sauté for about 1 minute until translucent and fragrant.
  3. Pour in the heavy cream and simmer for 2 minutes until slightly thickened. Reduce heat to low and stir in the Parmesan cheese, salt, and pepper until the sauce is smooth and velvety. Toss in the cooked pasta and lemon juice. If the sauce feels too thick, add the reserved pasta water one tablespoon at a time until it reaches a glossy, coating consistency.