Spaghetti with Butter
- Kosher salt
- 1 pound spaghetti
- 6 tablespoons cold unsalted butter, cut into small chunks
- Coarsely ground black pepper
- Freshly grated Parmigiano-Reggiano for serving
Instructions:
- Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Drop the pasta into the boiling water and cook just until al dente.
- Drain the pasta, reserving ½ cup of the pasta water. Pour the reserved pasta water into another large pot and bring just to a boil. Reduce the heat and whisk in the butter bit by bit, without letting it melt completely, until you have a light, creamy sauce. Add the pasta and stir and toss to coat well.
- Remove from the heat and season with pepper. Serve immediately, with grated Parmigiano on the side.