Pasta With Butter Recipe

Bring 4 liters (about 4 quarts) of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt once boiling.

Add 12 oz dried pasta to the boiling water and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until pasta reaches al dente (follow package time minus 1–2 minutes for best texture). Reserve 1 to 1 1/2 cups of starchy pasta cooking water and then drain the pasta, leaving it hot.

Prepare sauce

While the pasta cooks (or immediately after draining), place a large sauté pan over medium-low heat. Add 6 tablespoons unsalted butter to the pan and let it melt slowly. Do not let it brown; you want a glossy melted butter.

Once butter is melted and slightly warmed, add freshly ground black pepper (about 1 tsp). If using, add 1 teaspoon extra-virgin olive oil for sheen and slight fruity flavor. Stir to combine.

Add the hot, drained pasta to the pan with melted butter. Toss continuously with tongs or two forks to coat the pasta. If the pasta seems dry, add reserved pasta cooking water a few tablespoons at a time until you achieve a silky, emulsified sauce that clings to the pasta (typically 1/4 to 3/4 cup).

Taste and season with fine sea salt as needed (remember the pasta water and Parmesan add saltiness). Continue tossing over low heat for 30–60 seconds to marry flavors and slightly thicken the sauce.

Remove the pan from heat. Add 1/2 cup grated Parmesan (or Pecorino) and toss briskly to melt the cheese into the sauce, adding a splash of reserved pasta water if needed to loosen.

If using, stir in 2 tablespoons finely chopped fresh parsley and 1 teaspoon lemon zest for brightness. Adjust final seasoning with salt and pepper to taste.

Serve immediately, dividing into 4 bowls. Optionally finish each portion with a small drizzle of extra-virgin olive oil and an extra sprinkle of grated cheese and black pepper.