Marcella Hazan's Pesto Pasta

Peel and add 2 cloves of garlic and a pinch of salt to the mortar. Mash with the pestle until it forms a rough paste.

Add 20g of pine nuts, 30g of grated Parmesan cheese, and 10g of grated Pecorino Romano cheese. Grind these ingredients into the garlic paste.

Add about 1.5 cups of packed fresh basil leaves to the mortar. Use the pestle with a circular motion to grind the basil against the sides of the mortar until it is finely chopped and incorporated.

Slowly drizzle in 75ml of olive oil while continuously stirring with a spoon or spatula to emulsify the pesto. Then, add 28g of unsalted butter and stir until fully incorporated, creating a creamy texture.

Bring a large pot of water to a rolling boil over high heat.

Once boiling, add a generous pinch of salt (about 10g per liter of water) to the water.

Add 320g of bronze-cut spaghetti to the boiling water. Cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

Drain the pasta in a colander, but do not rinse.

Transfer the drained pasta to a large bowl. Add the prepared pesto to the pasta. Add a few tablespoons of the reserved pasta water to help loosen the pesto and create a cohesive sauce.

Use a fork or tongs to toss the pasta and pesto together until every strand is evenly coated. Add more pasta water if needed to achieve a glossy, emulsified sauce that clings to the pasta.

Serve the pesto pasta immediately in bowls. Garnish with fresh basil leaves, grated Parmesan, or chopped tomatoes if desired.