Step 1

Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of al dente. Reserve 3/4 cups pasta water and drain.

Step 2

While the pasta is cooking, melt the 4 tablespoons butter in a large pan over medium heat. Add the garlic and cook, swirling, until the butter foams, smells nutty and toasted, there are golden brown solids, and the garlic is lightly golden. Remove from the heat and stir in the last tablespoon of butter.

Step 3

Carefully add 1/2 cup of the pasta water to the melted butter – and bring to a boil over high heat, whisking or swirling often to emulsify the pasta water and butter, about 1 minute.

Step 4

Add the pasta to the pan and cook, turning the heat up, tossing occasionally, until pasta is al dente and the sauce reduces and becomes thick and glossy, adding pasta water as needed, about 2-3 minutes.

Step 5

Stir in the cheese and toss well to melt and combine, thinning with extra pasta water if needed. Season with salt and pepper to taste and enjoy immediately.