Ingredients
Equipment
Method
Main Instructions
- Bring 4 quarts of water to a rolling boil in a large pot and stir in 2 tablespoons of salt.
- Submerge spaghetti into the boiling water and stir immediately. Cook for 8-10 minutes until al dente, reserving 1 cup of starchy pasta water before draining.
- Drain the pasta thoroughly in a colander.
- Heat olive oil in a large skillet over medium heat, then sauté minced garlic and red pepper flakes for 1-2 minutes until fragrant.
- Add the cooked spaghetti to the skillet and toss to coat in the garlic oil. Pour in 1/2 cup of reserved pasta water, adding more by the tablespoon until the sauce reaches your desired consistency.
- Fold in the fresh parsley and grated Parmesan, seasoning with salt and pepper until the cheese creates a light, creamy coating.
- Mix softened butter, minced garlic, parsley, Parmesan, and garlic powder in a medium bowl until well combined.
- Split the Italian bread loaf lengthwise to create two long, even halves.
- Spread the garlic butter mixture generously across the cut sides of both bread halves.
- Arrange the bread on a baking sheet, cut-side up, in an oven preheated to 375°F (190°C).
- Bake for 10-12 minutes until the edges are golden and the butter is bubbling.
- Switch to the broiler for 1-2 minutes to achieve a deep golden, crispy finish, watching closely to prevent burning.
- Slice the warm bread into individual pieces and serve alongside the hot spaghetti, topped with extra cheese.
Notes
To ensure the best texture, always finish the pasta in the skillet with a splash of starchy water to help the oil and cheese emulsify. For the bread, using a high-quality Italian loaf ensures a soft interior with a sturdy crust that handles the garlic butter perfectly without becoming soggy.