6 oz (170g) short pasta (elbow, penne, or shells)
2 tbsp butter
2 cloves garlic, minced
½ cup reserved pasta water
½ cup freshly grated Parmesan or Pecorino cheese
Salt & black pepper to taste
Optional: Handful of spinach, cherry tomatoes, or cooked chicken
💡 Pro Tips:

Use real Parmesan (Parmigiano-Reggiano)—pre-grated won’t melt smoothly.
Reserve pasta water before draining—it’s starchy and essential for creaminess.
Don’t rinse pasta—starch helps the sauce cling.
Step-by-Step Instructions (One Pot, Maximum Comfort)
1. Cook the Pasta
Boil pasta in salted water until al dente (check box—usually 8–9 mins).
Reserve ½ cup pasta water, then drain (keep pot!).
2. Make the Sauce (in the same pot!)
Return pot to low heat. Melt butter.
Add garlic; cook 30–60 seconds until fragrant (don’t brown!).
Add reserved pasta water; simmer 1 minute.
Remove from heat. Stir in cheese until smooth and creamy.
Season with pepper (go light on salt—cheese is salty!).
3. Combine & Finish
Add cooked pasta back to the pot. Toss to coat.
Stir in spinach (if using)—it’ll wilt in seconds.
Serve immediately with extra cheese and cracked black pepper.
Delicious Variations