salt
4 oz parmesan, grated (2 cups), plus extra for serving
5 tablespoons butter, cut into 5 pieces
3-4 cloves garlic, minced or pressed
Bring 3 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente. Reserve 1 cup of the cooking water, then drain pasta. Set aside.
Turn the heat to low and add one piece of the butter to the empty pot. Melt the butter, then add the garlic. Stir and cook the garlic in the butter for 1 minute. Then add the drained pasta to the pot.
Sprinkle in the parmesan*, butter, reserved cooking water, and 1/2 teaspoon salt to pot. Set pot over low heat and using tongs, toss and stir really well to thoroughly combine, about 1 minute. Remove pot from heat, cover, and let pasta sit for 1 minute.
Remove the lid and toss pasta again vigorously for about 45 seconds so the sauce thoroughly coats the pasta and any cheese clumps are emulsified into sauce. (Mixture may look wet at this point, but pasta will absorb excess moisture as it cools slightly.) Season with salt and pepper to taste. Serve immediately and sprinkle with extra cheese if desired.
*To incorporate the grated cheese without clumping, sprinkle it over the pasta in stages, tossing as you go.
Adapted from 5boysbaker.com
