Butter and Cheese Sauce
- 1 pound pasta, of choice
- 10 tablespoons unsalted butter
- 1 1/2 cups grated Parmigiano-Reggiano
- Salt and pepper
While 1 pound of pasta of choice cooks, melt the butter in a small saucepan. Add 1/2 cup of pasta cooking water and heat through.
Toss al dente pasta into the pan with the butter and add cheese to heat through. Season with salt and pepper.
Recipe courtesy of Mario Batali