1. Cook the ____ in well-salted boiling water until just shy of al dente, reserving at least one cup of the starchy cooking water before draining. 2. While the pasta cooks, gently sauté thinly sliced ____ in ____ over low heat until golden and fragrant, adding ____ near the end, being careful never to brown the ____. 3. Add the drained pasta directly to the pan with the ____ oil along with a generous splash of pasta water, tossing vigorously over medium heat to emulsify and create a glossy coating. 4. Continue tossing and adding pasta water as needed until the sauce coats the pasta silkily, then finish with chopped ____ and serve immediately.

Cuisine: ____