Ingredients:

  • 1 lb linguine or fettuccine
  • 4 qt water
  • 2 tbsp kosher salt
  • 6 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 cup reserved pasta water
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil, chiffonade
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 lemon, juiced

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tablespoons of kosher salt.
  2. Add the pasta and cook for 1 minute less than the package directions to maintain an al dente texture.
  3. Reserve at least 1 cup of the starchy pasta water before draining the pasta.
  4. Place a skillet over medium heat and melt the unsalted butter until it begins to foam.
  5. Add the minced garlic and red pepper flakes; sauté for 2–3 minutes, stirring constantly, until fragrant and pale gold.
  6. Pour in the heavy cream and dried oregano, bringing the mixture to a gentle simmer for 2 minutes to thicken.
  7. Lower the heat to medium-low and whisk in the Parmesan cheese gradually until melted and smooth.
  8. Stir in the reserved pasta water (starting with 1/4 cup) until the sauce reaches a velvety, pourable consistency.
  9. Toss the cooked pasta into the emulsion and stir in the lemon juice, fresh parsley, and fresh basil before serving.