Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook the pasta according to package directions until al dente. Reserve about 3/4 cup of the pasta cooking water, then drain the pasta.

In a skillet or Dutch oven large enough to hold the pasta, melt 3 tablespoons of butter over low heat. Add the garlic and sauté lightly, stirring frequently. You want to flavor the butter without browning the garlic so do this over low heat.

Add the cooked pasta to the skillet and toss with kitchen tongs. Stir in the Parmesan cheese and toss so the cheese melts. Add some of the pasta water (a couple of spoonfuls at a time) and the remaining tablespoon of butter. Toss, adding more pasta cooking water until the pasta is glossy and coated. Most likely, you wonʼt need all the cooking water.

Season with salt and ground black pepper, give it a quick toss and serve immediately topped with Parmesan cheese, rep pepper flakes and chopped parsley.