Garlic-Infused Brown Butter & Parmesan Noodles

Bring a large pot of salted water (use 1 teaspoon of salt) to a boil and cook the linguine until 2 minutes shy of al dente as per the package instructions. Reserve 3/4 cups of pasta water and drain the linguine.

While the linguine is cooking, melt 4 tablespoons of unsalted butter in a large pan over medium heat. Add the minced garlic and cook, swirling, until the butter foams, smells nutty and toasted, with golden-brown solids, and the garlic is lightly golden.

Remove the pan from the heat and stir in the remaining 1 tablespoon of butter. Carefully add 1/2 cup of the reserved pasta water to the melted butter and bring to a boil over high heat, whisking or swirling often to emulsify the pasta water and butter, about 1 minute.

Add the cooked linguine to the pan and cook, tossing occasionally, until pasta is al dente and the sauce reduces and becomes thick and glossy, adding pasta water as needed, about 2-3 minutes. Stir in the grated Parmesan cheese, tossing well to melt and combine, thinning with extra pasta water if needed.

Season the noodles with freshly ground black peppercorns and serve immediately.