Ingredients:

  • 12 oz linguine pasta
  • 12 tablespoons unsalted butter (1 1/2 sticks), cut into small cubes
  • 1 1/2 cups freshly grated Parmigiano Reggiano cheese
  • 1 tablespoon Kosher salt
  • Reserved pasta water (as needed)

Instructions:

  1. Bring a large pot of water to a rolling boil. Add the Kosher salt and the linguine pasta. Cook according to package directions until perfectly al dente (usually 8 to 10 minutes).
  2. Before draining, reserve at least 1 1/2 cups of the starchy cooking water. Drain the pasta and immediately return the hot pasta to the pot (off the heat source).
  3. Add the cubed butter to the hot pasta and toss vigorously until the butter is completely melted and coats the linguine, about 1 minute.
  4. Gradually add the freshly grated Parmigiano Reggiano cheese, tossing constantly. Simultaneously, slowly drizzle in 1/2 to 3/4 cup of the reserved hot pasta water.
  5. Continue tossing and shaking the pot constantly off the heat. The temperature should be high enough to melt the cheese but low enough to prevent the proteins from seizing. The mixture should emulsify into a velvety, creamy sauce. Serve immediately.