Ingredients:

  • 16 oz spaghetti or fettuccine
  • 2 tbsp sea salt
  • 1 cup reserved pasta cooking water
  • 4 tbsp unsalted butter
  • 4 cloves garlic, finely minced
  • 1 cup heavy cream
  • 0.75 cup freshly grated parmesan cheese
  • 0.5 tsp pepper
  • 0.25 tsp nutmeg
  • 0.5 cup fresh parsley, finely chopped
  • 0.25 cup fresh basil, chiffonade
  • 2 tbsp fresh chives, minced
  • 1 tbsp lemon zest
  • 1 tbsp fresh lemon juice

Instructions:

  1. Fill a large pot with water and add 2 tbsp sea salt until it tastes like the ocean.
  2. Add 16 oz spaghetti and cook for 8-9 minutes. Note: Aim for 1 minute less than the box directions for true al dente.
  3. Before draining, dip a measuring cup in and grab 1 cup of starchy pasta water. Don't skip this.
  4. In a large skillet, melt 4 tbsp butter over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
  5. Pour in 1 cup heavy cream, 0.5 tsp pepper, and 0.25 tsp nutmeg. Let it bubble gently for 2 minutes until slightly thickened.
  6. Whisk in 0.75 cup parmesan cheese and 0.5 cup of the reserved pasta water. Stir until the sauce is silky and smooth.
  7. Add the cooked pasta directly to the skillet. Toss vigorously with tongs for 1 minute. Note: The friction helps the sauce bond to the starch on the noodles.
  8. If it looks too thick, splash in more pasta water a tablespoon at a time until it glides easily.
  9. Remove from heat. Stir in 0.5 cup parsley, 0.25 cup basil, 2 tbsp chives, 1 tbsp lemon zest, and 1 tbsp lemon juice.
  10. Toss one last time and serve immediately while the steam is rising and the herbs are bright.