Golden Parmesan Pasta with Brown Butter

1. Pasta Preparation

In a large pot, bring 7 quarts of water to a rolling boil. Add 2 heaping tablespoons of kosher salt. Cook pasta as per the package's al dente instructions. Before draining, save 1/2 cup pasta water. Drain pasta, leaving it slightly damp.

2. Brown the Butter

Using a skillet or Dutch oven, melt butter over medium heat. Swirl the pan occasionally, watching for the butter to foam and the milk solids to turn golden-brown, about 3-4 minutes. The scent should be nutty. Remove from heat once browned to prevent burning.

3. Combine Pasta and Butter

Add the pasta into the butter. Toss to coat evenly. Mix in the Parmesan until the pasta is well coated and the cheese has melted.

4. Adjust Consistency

Add the reserved pasta water, a tablespoon at a time, until the pasta looks glossy and sauced to your liking. You may not need all of the water.

5. Serve and Garnish

Dish out the pasta and top with a generous grind of black pepper and additional Parmesan to taste.