GARLIC BUTTER SAUCE

• 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.