Persian-Style Spaghetti with Cheese (اسپاگتی با پنیر) — Buttery thyme-scented comfort pasta

• 11.5 ozSpaghetti (dry)
• 12.5 cupWater (For boiling)
• 18 gSalt (For boiling water)
• 2½ ozUnsalted butter
• 2 tspDried thyme
• 1 tspGarlic powder
• ½ tspBlack pepper
• 5⅝ ozItalian or Dutch cheese (Gouda or mild mozzarella), grated (Use a good-melting cheese)
• ½ cupReserved pasta cooking water (To emulsify butter and help cheese melt smoothly)

Instructions

1. 1

   Bring 3000 ml water to a rolling boil in a large pot, then dissolve 18 g salt in it. Add the spaghetti and stir for 20 seconds so the strands do not clump, then boil until al dente according to the package time, usually 9–11 minutes.

2. 2

   While the pasta cooks, set a large skillet over medium-low heat and add the butter. Let it melt gently without browning, then stir in the dried thyme, garlic powder, black pepper, and 2 g salt so the spices bloom in the fat.

3. 3

   Before draining, scoop out 120 ml of the starchy pasta water and set it aside. Drain the spaghetti well, then immediately transfer it to the skillet so it stays hot and ready to absorb the butter and aromatics.

4. 4

   Toss the spaghetti in the butter mixture for 60–90 seconds until every strand looks glossy and evenly seasoned. Add about half of the reserved pasta water and keep tossing; the starch will help the butter turn into a light, silky coating.

5. 5

   Lower the heat to low and sprinkle in the grated cheese in 2–3 additions, tossing continuously between each addition. Add the remaining pasta water as needed so the cheese melts smoothly into a creamy, stretchy finish rather than clumping.

6. 6

   Taste and adjust seasoning, keeping in mind the cheese adds saltiness as it melts. Serve immediately while the pasta is hot and the cheese is at its most elastic and comforting.