Spaghetti with Butter and Parmigiano

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.