Ingredients:

  • ½ cup (113g) unsalted butter
  • 4 cloves (20g) garlic, minced or pressed
  • ¼ cup (60ml) reserved pasta water
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, finely chopped
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Mince the garlic finely or use a press, chop the fresh parsley, and juice the lemon.
  2. Place the butter in a skillet over medium heat. Melt completely and continue cooking until the butter foams, subsides, and small mahogany-colored specks form at the bottom.
  3. Immediately add the minced garlic to the browned butter and stir constantly for 60 seconds until fragrant and translucent.
  4. Slowly whisk in the reserved pasta water and lemon juice. Remove the pan from the heat immediately and stir in the fresh parsley, salt, and pepper.