Classic Garlic Butter Pasta

1.Bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons of kosher salt to the water—it should taste like the sea—then add the pasta. Cook for 1-2 minutes less than the package instructions for 'al dente' (usually 8-9 minutes), as the pasta will finish cooking in the sauce.

2.While the pasta cooks, place a large, wide skillet over medium-low heat. Add the olive oil and butter. Once the butter has melted and begins to foam, add the sliced garlic and red pepper flakes. Sauté for 2-3 minutes, stirring constantly with a wooden spoon, until the garlic is golden blonde and fragrant. Do not let the garlic turn dark brown, or it will become bitter.

3.Just before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta cooking water and set it aside.

4.Drain the pasta and immediately transfer it directly into the skillet with the garlic butter. Increase the heat to medium.

5.Pour in 1/4 cup of the reserved pasta water and toss the pasta vigorously with tongs for 1-2 minutes. The starch in the water will emulsify with the butter and oil to create a glossy, clinging sauce. If the pasta looks dry, add the remaining pasta water a tablespoon at a time.

6.Remove the skillet from the heat. Add the freshly grated Parmigiano-Reggiano, chopped parsley, kosher salt, and black pepper. Toss well until the cheese has melted into the sauce and the pasta is evenly coated with a silky sheen. Serve immediately in warmed bowls.