Wednesday, September 18, 2019


  • 1 pound dried pasta
  • 1 tablespoons of kosher salt
  • 6 tablespoons unsalted butter
  • 8 garlic clove cloves peeled and minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup grated Mozzarella dairy product
  • two tablespoons freshly chopped parsley
  1. Bring a sizable pot water to some boil. Once boiling add 1 tablespoons of of kosher salt
  2. Add some pasta and prepare, stirring frequently, until al dente, just tender. Reserve 1/4 cup from the pasta water. Drain the remainder and hang aside.
  3. As the pasta is cooking, convey a large pan over medium heat. Add some butter and melt.
  4. When the butter is melted, add some garlic clove cloves and prepare just until aromatic, about thirty seconds to 1 minute. Don't brown. Remove from heat and season with pepper and salt.
  5. Chuck the ball garlic clove butter sauce using the al dente pasta and 1/4 cup reserved pasta water. Top with Parmesan, parsley, and extra pepper and salt if preferred. Serve immediately.

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