Persian-Style Cheesy Spaghetti (اسپاگتی با پنیر) — Buttery thyme-garlic comfort pasta

• 11.5 ozSpaghetti (dry)
• 12.5 cupWater
• 18 gSalt (For salting the pasta water)
• 2½ ozButter
• 2 tspDried thyme
• 1 tspGarlic powder
• ½ tspBlack pepper (Freshly ground if possible)
• ½ cupPasta cooking water (Reserved from the pot)
• 4¼ ozGrated mozzarella (For melt and stretch)
• 2⅛ ozGrated Parmesan (For salty, savory depth)

Instructions

1. 1

   Bring 3000 ml water to a rolling boil in a large pot, then add 18 g salt and stir until dissolved. Add 320 g spaghetti and cook until al dente, about 9–11 minutes, stirring in the first minute to prevent sticking.

2. 2

   Before draining, scoop out 120 ml of the starchy pasta water and set it aside. Drain the spaghetti well, but do not rinse it, because the surface starch helps the butter and cheese cling.

3. 3

   Return the pot to low heat and add 70 g butter, letting it melt gently without browning. Stir in 2 tsp dried thyme, 1 tsp garlic powder, and 0.5 tsp black pepper, blooming the spices for 30–45 seconds so their aroma opens up.

4. 4

   Add the drained spaghetti back to the pot and toss thoroughly to coat every strand in the thyme-garlic butter. Pour in the reserved 120 ml pasta water in a thin stream while tossing, creating a glossy, lightly emulsified sauce.

5. 5

   Turn the heat to the lowest setting and add 120 g grated mozzarella and 60 g grated Parmesan. Toss for 60–90 seconds until the cheese melts and threads through the pasta, then remove from heat and rest 1 minute so the sauce thickens slightly before serving.