- 1 pound dried farfalle or bow tie pasta
- 6 quarts water
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 1/2 cups grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper, to taste
In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente.
In a large skillet melt butter. Do not brown. Add drained pasta and cheese and toss until coated. Season with salt and pepper and serve immediately.