1) Dice the unsalted butter up and add it to a mixing bowl. Leave it at room temperature for about 30 minutes until soft and smooth. Then add the garlic paste.

2) Stir well. Then add the freshly chopped parsley to the butter. Season with a little pinch of pepper and salt.

3) Stir well again. Check the seasoning and add extra pepper or salt to taste if necessary.

4) Place the butter back into the fridge to chill so the flavors can develop. In the meantime fill a high and large pan with tap water and add a good dash of salt. Place the pan over high heat and bring the water to a rolling boil. Once boiling, add the spaghetti to the water.

5) Cook the spaghetti for 7 to 8 minutes or until al dente. Then drain the cooked spaghetti and add it back to the pan. Then cut the garlic butter up and add it to the warm spaghetti.

6) Stir and let the butter melt gently. Once the butter is melted, transfer the pasta onto deep plates. Sprinkle with the grated parmesan cheese and a tiny pinch of salt. Serve hot.