Created by Julie Van Rosendaal
Cook the pasta according to package directions, reserving some of the starchy pasta water in a mug or measuring cup. (If you cook the pasta in less water than usual, the cooking liquid will be even starchier). Heat the butter in a large skillet and once melted, add the drained pasta, a generous amount of freshly grated Parmesan, and enough of the pasta water to create a silky sauce as you toss the mix with tongs. Grind over plenty of pepper and serve.