Pasta Al Burro

Ingredients

• 1.5 tbsp kosher salt
• 12 ounces spaghetti
• 6 tbsp unsalted butter – cut into pieces
• 1 cup Parmigiano Reggiano – finely grated

Instructions

1. Bring 4 quarts of water to a boil in a large pot over high heat. Stir in the kosher salt.
2. Add the spaghetti and cook until al dente, 8–10 minutes or 1 minute less than the package time. Reserve 3/4 cup pasta cooking water, then drain well.
3. Return the empty pot to low heat. Add the unsalted butter and 1/4 cup reserved pasta water; swirl until the butter is melted and slightly creamy, 30–60 seconds.
4. Take the pot off the heat, add the drained pasta, and toss to coat. Sprinkle in the Parmigiano Reggiano in 2–3 additions, tossing vigorously and adding splashes of reserved water as needed until the sauce is glossy, creamy, and clings to the pasta, 1–2 minutes.
5. Taste and adjust seasoning if needed. Serve immediately.