Place pot on high heat filled with water.
Add salt...and plenty of it. The salt water gives the pasta it's flavor.
Stir the salt in well
Taste the water..is it salty? No?
Add more salt!
Stir added salt in. ...
Taste again? Salty? Yes! Perfect for pasta.
Cover and bring to boil.
When comes to full rolling boil, uncover.
Stir pasta in till all in the water. This keeps it from sticking to each other.
Boil only 5 min. Take out a strand and taste. Is it done with still a bite? Perfect! That's al dente. Get off heat and out of that water! One more minute it turns to mush.
Drain immediately to stop the cooking process.
Start the sauce. Preheat pan on high.
Melt a stick of butter.
Brown the butter. See its turning brown on the right side? That's brown butter.
Dice up 1/2 onion. Check out my guide on how to Dice an Onion.
Add onion to brown butter.
Get the cloves out of their jackets. Check out my guide on how to Chop Garlic to see how to get them out if their jackets easy.
Here's the stack of cloves not chopped. Add liberal amount of salt on top. The salt gives the garlic a stronger taste.
With the heel of your hand on knife's edge, mash the salt and garlic infusing the two.
Now mince up.
Add to brown butter and onion.
Add 2 Tablespoons of all purpose flour. Make sure on high heat.
Mix in quickly. Stir constantly. Flour needs to mix and brown too.
See how the sauce is starting to thicken? Scrape the pan, it takes a second to fill in. It's ready for the milk.
Add 2 cups of milk..or cream. Stir milk in well...stir and stir.
Add 1/4 cup Parmesan cheese. Stir and stir.
Stir and stir.
Taste. Does it need salt?..pepper?...more cheese? It's up to you, what you like. If not, it's ready.
Toss over waiting spaghetti.
Serves well with my Roasted Garlic Chicken😍
- Water for Boiling Pasta
- Course Kosher Salt
- Box of Spaghetti
- 1.0 Stick of Butter
- 0.0 Onion
- 1.0 Bulb of Garlic
- 2.0Tbsp All purpose Flour
- 2.0c Milk or Cream
- 0.0c Parmesan cheese
Commonwealth of Kentucky