Bring a medium sized pot of water with 1/2 teaspoon of kosher salt to a boil over high heat. Cook for 5 minutes. Reserve 2 tablespoons of the pasta cooking liquid and drain the pasta.
Place the pasta in a bowl. Melt the butter in the same saucepan; add the garlic and cook, stirring occasionally for 1 minute, until the garlic begins to brown slightly. Remove from heat.
Add the cooked pasta and the pasta water to the pan. Using tongs or a fork toss the pasta with the butter until the noodles are well coated. Add Parmesan and stir. Season with salt and pepper to taste.
Notes
How To Cook Perfect Pasta
Do not use a pot that is too small. For optimal results, choose a saucepan spacious enough to allow the pasta to expand and move freely during cooking; a 2-quart saucepan should do the trick. Adding pasta to boiling water decreases the temperature momentarily, and a larger pot aids in regaining the boil swiftly.
Flavoring your pasta begins with salting the water. A guideline often shared is to "salt the water like the sea" - an effective approach despite the pasta not absorbing all the salt. For a single serving, I recommend a salt quantity between 1/4 and 1/2 teaspoon.
Patience is key in cooking pasta. Ensure the water reaches a full, rolling boil before adding your noodles. If the pasta is introduced too early, it could end up in a lukewarm environment that results in sticky, gummy noodles.
To avoid clumping or sticking to the pot's bottom, give your pasta an immediate stir upon adding it into the pot and remember to stir occasionally throughout the cooking process.
Once your pasta is cooked to your satisfaction, drain it without rinsing. Rinsing lowers the pasta temperature and washes off the starch that helps the sauce adhere to the noodles, both of which are undesirable, especially if you prefer your meal hot.