Silky, glossy butter-and-cheese pasta that turns into a light, creamy sauce using nothing more than starchy pasta water and good technique.
Step 1: Boil the pasta
Bring a large pot of water to a rolling boil. Add **1 tsp salt**, then add the pasta. Cook until **just shy of al dente** (about 1 minute less than the packet says).
Step 2: Reserve starchy water
Before draining, scoop out **1 cup** of pasta cooking water. Drain the pasta (don’t rinse).
Step 3: Start the emulsion
Return the hot pot to the stove over **low heat**. Add **1/3 cup** reserved pasta water and the **butter cubes**. Stir until the butter is mostly melted and the water looks slightly cloudy and glossy.
Step 4: Toss to coat
Add the drained pasta back into the pot. Using tongs, **toss vigorously** for 30–60 seconds until the pasta looks slick and lightly sauced. If it looks dry, add a splash more pasta water.
Step 5: Add cheese off the heat (key!)
Turn the heat **off**. Sprinkle in the Parmesan in 2–3 additions, tossing constantly. The sauce should turn **silky and clingy**, not stringy. Add more pasta water a tablespoon at a time until it’s creamy and glossy.
Step 6: Finish with pepper
Stir in **black pepper**. Taste and adjust with a pinch of salt if needed. Serve immediately with extra Parmesan and pepper.
| Calories | 620 kcal |
| Protein | 18g |
| Carbs | 72g |
| Fat | 28g |