Alfredo Method: In a large saucepan, melt unsalted butter over medium heat. Add in heavy cream and simmer for 1-2 minutes and start to thicken. Kill the heat and whisk in finely grated parmigiano reggiano. Whisk until completely combined. Finish with freshly grated garlic, fresh cracked black pepper, and salt to taste. Boil pappardelle until done.
Always cook spaghetti in a large pot of generously salty boiling water. You can cook spaghetti a minute more than aldente but I prefer to cook until done (fork tender). Reserve ½ cup of cooked pasta water. Saute garlic : Heat olive oil add chopped garlic and sauté until only till golden. Bring a large pot of water to a boil. In the meantime, finely chop both the chili and the parsley. Peel the garlic and do the same, then grate the pecorino. When the water comes to a boil, add salt, then cook the spaghetti in the salted boiling water until al dente and drain. Once drained, dress with extra-virgin olive oil and the various Instructions. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.Add a bit of salt and stir (linguine usually takes between 7-10 minutes, depending on brand). While the pasta cooks, add extra virgin olive oil to a medium sized pan along with the garlic and saute slowly. Add Kosher salt, pepper, and red pepper flakes (slowly cook for another 2-5 minutes). Drain the pasta and save a bit of the starchy water.
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