Step 1

Get a pot of well salted water on to boil and cook your pasta according to instructions. If you are using fresh pasta you will cook it when the sauce is almost ready as it won't take long. (see notes)

Step 2

Heat the olive oil in a large pan (that will fit the pasta in at the end) over medium heat.

Step 3

Add the garlic and cook for 30 seconds or so, moving it around so it doesn't brown.

Step 4

Lower the heat slightly and add the wine, it will bubble up a lot.

Step 5

Cook so it is gently simmering for about 4 mins, you are wanting to reduce it down roughly by half.

Step 6

Add the butter pieces in, one at a time, letting each piece melt and whisking well in between each addition.

Step 7

You should end up with a very yellow and slightly thickened sauce at the end. You want to time your pasta cooking so the sauce isn't sitting around too long as it can separate. Keep whisking it over a low heat if your pasta isn't ready.

Step 8

Add a 1/4 cup reserved pasta water and whisk vigorously. I like to whisk and shake the pan at the same time to get a nice emulsified sauce.

Step 9

Add the salt and pepper (taste the sauce first if you are worried about it being too salty etc, it depends what butter you use)

Step 10

Add the pasta straight in and toss with the sauce using tongs.

Step 11

Turn the heat down to low and sprinkle the parmesan over the top of the pasta in an even layer.

Step 12

Leave it alone until it is melting on top, about 1 min, then toss it with tongs really quickly. Tossing over and over until you get a nice thick sauce.

Step 13

Add the parsley, stir and serve!

Step 14

Top with extra parmesan if you wish (I do!)