Ingredients
Method
- Boil Angel Hair 10–12 minutes until soft al dente. Drain + reserve ¼ cup pasta water.
- Melt butter low, sauté garlic until lightly golden + fragrant (about 1 minute).
- Add Parmesan slowly into warm butter while stirring.
- Add angel hair and toss with the glaze.
- Loosen with pasta water for cling + shine.
- Plate warm and finish with a gentle black pepper dust + parsley sprinkle if desired.