William Elliott Hinson
Nov 30, 20202 min
Fresh pasta (I like fettuccini)
1/4 cup olive oil
3 cloves garlic
1 tsp red pepper flakes
1 lemon
1/2 bunch flat-leaf parsley
1/4 cup grated parmesan
1/2 tsp fresh ground nutmeg
Kosher salt
Black pepper
Bring just enough water to cover the pasta to a boil. Salt like the ocean. Add pasta to boiling water and cook just shy of the time listed on the packaging. Reserve a quarter cup of pasta water and drain pasta.
While pasta is boiling, heat a quarter cup of olive oil in a skillet on medium-low heat. Peel garlic and slice thinly. Add to the oil when shimmering. Good on medium-low until just starting to brown around the edges.
When garlic is just starting to brown, add in a pinch of red pepper flakes and a few twists of black pepper. Remove from heat.
When pasta is done, put oil and garlic mixture back on low heat. Add pasta to the pan and toss to coat. Squeeze in the juice of half a lemon and grate in a quarter cup of parmesan cheese and a half teaspoon of fresh nutmeg. Add a splash of pasta water and toss to combine. Add pasta water as needed until the sauce comes together and looks creamy.
Finely chop the parsley and add in about a quarter cup. Salt and pepper to taste. Optionally twist pasta with a meat fork and plate into a bowl. Garnish with more parmesan, black pepper, and flakey salt.