Ingredients
12 ounces dried spaghetti
3 tablespoons olive oil
2 tablespoons butter
5 large garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or more to taste
1 large lemon, zested and juiced
1/3 cup chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste
2 ounces Parmesan cheese, freshly grated
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 2 cups of pasta water, then drain the noodles.
Dry the pot, then return it to low heat and add the butter. While the butter melts, grate the garlic directly over the butter. Stir until the garlic is fragrant, about 1 to 2 minutes. Finely grate the lemon zest into the pot and add a few grinds of black pepper.
When the pepper is sizzling, add 1 cup of the reserved pasta water and the cooked pasta. Increase the heat to medium-high and toss vigorously. As the liquid evaporates, add a few more tablespoons of pasta water. Continue tossing and adding pasta water as needed until the pasta is coated in a thick, glossy sauce, about 1 to 2 minutes.
Remove from the heat. Squeeze in the juice of the whole lemon and toss to combine. Season to taste with salt and pepper. Garnish with Parmesan, lemon zest, crushed red pepper, parsley, or a combination, if desired.