1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente—usually about 8 to 10 minutes. Remember, the pasta will continue cooking slightly once tossed with the sauce.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté gently for 1 to 2 minutes, until fragrant and golden but not browned. This step always reminds me of Mama Lou’s gentle hands guiding me in the kitchen, teaching me that patience is key for perfect garlic.
3. Reserve half a cup of the pasta cooking water, then drain the pasta and add it directly to the skillet with the butter and garlic. Toss well to coat every strand.
4. Sprinkle in the freshly grated Parmesan cheese a little at a time, stirring constantly. Add the reserved pasta water gradually to create a silky, creamy sauce that clings to the noodles. This is where the magic happens—the cheese melts into the butter and water, transforming into a luscious coating.
5. Season with salt and freshly ground black pepper to taste. If you like a little heat, stir in red pepper flakes now. Ouma always insists on a tiny pinch—she says it “wakes up” the flavors.
6. Remove from heat and let the pasta sit for a minute or two. This allows the sauce to thicken slightly. Garnish with chopped fresh parsley before serving for a pop of color and freshness.

One personal tip: I always keep an extra sprinkle of Parmesan nearby because, like Mama Lou, I believe there’s no such thing as too much cheese on pasta.