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Ingredients
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Noodles & Sauce
Method
Noodles & Sauce
Boil pasta
Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add 1 tablespoon kosher salt. Add the 12 oz pasta and cook according to package directions until just shy of al dente (usually 1–2 minutes less than package time) because it will finish cooking when tossed with the sauce. Stir occasionally to prevent sticking.
Reserve pasta water
Before draining, scoop out and reserve 1 cup of the hot pasta cooking water. This starchy water will help emulsify the sauce. Then drain the pasta in a colander.
Heat butter
While the pasta cooks (or immediately after draining), place a large skillet or sauté pan over medium-low heat. Add 4 tablespoons unsalted butter and 1 teaspoon olive oil (olive oil helps keep the butter from browning quickly). Melt the butter gently; do not let it brown.
Combine pasta and butter
Add the drained hot pasta to the skillet with the melted butter. Toss with tongs or a pasta fork to coat. Add about 1/3 cup of the reserved pasta water and continue to toss so the water and butter form a glossy emulsion that coats the noodles. If the pasta seems dry, add more reserved pasta water, a few tablespoons at a time, until you reach a silky consistency (use up to the reserved 1 cup if needed).
Add cheese and season
Remove the pan from direct heat (or reduce to the lowest setting). Sprinkle in 3 tablespoons freshly grated Parmesan cheese and 1 teaspoon freshly ground black pepper. Toss vigorously so the cheese melts into the sauce and further emulsifies with the butter and pasta water. Taste and add more salt only if needed (remember the Parmesan is salty).
Finish and garnish
If using, stir in 1 teaspoon lemon zest for brightness and 2 tablespoons chopped fresh parsley for color. Serve immediately, portioned into bowls and topped with an extra sprinkling of grated Parmesan and a crack of black pepper to taste.