20 minutes
A simple yet elegant pasta dish made with spaghetti, butter, Parmigiano-Reggiano, and seasoned with black pepper.
tablespoons
0 lb
Unsalted Butter, cold
tablespoons
Black Pepper, coarsely ground
to taste
Parmigiano-Reggiano, freshly grated
to taste
1. Boil Pasta Water
Bring a large pot of water to a boil. Generously salt the water with about 3 tablespoons of kosher salt.
2. Cook Spaghetti
Add 1 pound of spaghetti to the pot and cook until it reaches an al dente texture. Drain the pasta using a colander, reserving ½ cup of the pasta water for later use.
3. Make Butter Sauce
In another large pot, heat the reserved ½ cup of pasta water until it is just about to boil. Whisk in 6 tablespoons of cold unsalted butter, a little at a time, until the sauce is smooth and well-combined.
4. Toss Spaghetti with Sauce
Add the drained spaghetti to the butter sauce, tossing gently until well coated. Season the pasta with coarsely ground black pepper to taste.
5. Serve with Parmigiano
Serve the spaghetti immediately on warm plates or bowls. Finish with a generous sprinkle of freshly grated Parmigiano-Reggiano.
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