Buttercup Recipe

Bring water to a boil

Place 4 quarts of water in a large pot and bring to a rolling boil over high heat. Add 1 tablespoon kosher salt once boiling.

Cook linguine

Add 12 oz dry linguine to the boiling water and cook, stirring occasionally, until al dente per package instructions (about 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander.

Melt butter and infuse

While the pasta cooks, heat a large skillet over medium heat. Add 6 tablespoons unsalted butter and 1 teaspoon olive oil. When the butter melts and begins to foam, add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Finish sauce

Stir in 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, and 1 teaspoon freshly ground black pepper. Lower heat to low. Add 1 cup finely grated Parmesan cheese and stir to combine; the cheese will start to thicken the sauce.

Combine pasta and sauce

Add the drained linguine to the skillet with the butter mixture. Toss to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and emulsify the sauce until it evenly coats the noodles (use about 1/4–3/4 cup reserved water depending on desired sauciness).

Adjust seasoning and finish

Stir in 2 tablespoons chopped fresh parsley. Taste and adjust salt and pepper as needed. If you want a silkier finish, add another tablespoon of butter and a splash of pasta water and toss until glossy.

Divide the linguine among 4 warmed plates or bowls. Sprinkle with optional red pepper flakes to taste and extra grated Parmesan if desired. Serve immediately.