Step 1

Bring 4 quarts of water to boil with 2 tablespoons of salt over high heat.

Step 2

Heat your olive oil in a medium pan over medium heat.

Step 3

Add scallions and garlic and sauté for 2 minutes.

Step 4

Add remaining ½ teaspoon of salt and the red pepper flakes and stir.

Step 5

Add butter and stir in until melted and turn off heat.

Step 6

When your water is at a roaring boil, add pasta and cook to package directions (for our fusilli it was about 11 minutes).

Step 7

When the pasta is al dente, scoop the pasta out of the water using tongs or a pasta spoon and add to the sauce and finish cooking in the sauce, with the heat still off, stirring well. Reserve ¼ cup of the pasta water if using regular (not GF) pasta.

Step 8

Add parsley and 1/2 cup of the Romano cheese and toss. Add 1/4 cup of pasta water if using regular  pasta.

Step 9

Serve with a squeeze of lemon and a sprinkle of red pepper flakes to taste, and enjoy!