Espegeti ba Panir (اسپاگتی با پنیر) — Persian-Style Spaghetti with Cheese

• 4000 mlWater (For boiling pasta)
• 18 gSalt (For pasta water (about 1 tablespoon))
• 400 gSpaghetti (Regular dried spaghetti)
• 70 gButter (Unsalted preferred)
• 2 tspGarlic powder (Use fresh, aromatic garlic powder)
• 2 tspDried thyme (Rubbed between fingers to release aroma)
• 1 tspBlack pepper (Freshly ground)
• 200 gCheese (Gouda or mild Italian melting cheese) (Coarsely grated; choose a mild, good-melting cheese)
• 120 mlReserved pasta water (Taken from the pot before draining)

Instructions

1. 1

   Bring 4000 ml water to a rolling boil in a large pot over high heat, about 8–10 minutes. Add 18 g salt and stir to dissolve. Add 400 g spaghetti, stir for 20 seconds to prevent sticking, then boil uncovered until just al dente, 9–11 minutes (or 1 minute less than package time).

2. 2

   About 2 minutes before draining, scoop out 120 ml pasta water and set aside. Drain the spaghetti well in a colander, but do not rinse. Let it steam off for 30–45 seconds so excess water evaporates; this helps the butter and cheese cling and keeps the final texture glossy rather than watery.

3. 3

   Return the empty pot to medium-low heat. Add 70 g butter and melt gently for 60–90 seconds until fully liquid but not browned. Add 2 tsp garlic powder, 2 tsp dried thyme, and 1 tsp black pepper. Stir continuously for 20–30 seconds to bloom the spices in the warm butter without scorching.

4. 4

   Add the drained spaghetti back to the pot and toss with tongs for 45–60 seconds to coat every strand. Pour in 60 ml of the reserved pasta water and toss again for 30 seconds; the starch helps create a light, silky sauce that carries the thyme and garlic flavor evenly.

5. 5

   Reduce heat to low. Sprinkle in 200 g grated cheese in 2–3 additions, tossing after each addition for 30–45 seconds until melted and stretchy. Add the remaining pasta water gradually (up to 60 ml) only if needed for a smoother texture. Taste and adjust with a small pinch of salt if required.

6. 6

   Serve immediately while hot and glossy. For a more nostalgic home-style finish, cover the pot for 2 minutes off the heat to let the cheese melt deeper, then fluff with tongs. Plate in warm bowls, and add an extra dusting of thyme and black pepper if you like.