Ingredients:

  • 4 oz (115g) unsalted butter, cold, cut into small cubes
  • 1 cup (120g) freshly grated Parmigiano-Reggiano cheese, finely grated
  • 1/2 cup (120ml) reserved pasta water (from cooking pasta, obviously!)
  • 1/4 teaspoon freshly grated nutmeg (optional, but highly recommended)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook your pasta of choice according to package directions. Reserve at least 1/2 cup of pasta water before draining.
  2. In a large skillet over medium-low heat, melt the butter. Do not brown it!
  3. Reduce heat to low. Gradually add the grated Parmesan cheese to the melted butter, whisking (or stirring vigorously) constantly to prevent clumping.
  4. Slowly drizzle in the reserved pasta water, whisking continuously, until the sauce becomes smooth, creamy, and emulsified. It should coat the back of a spoon.
  5. Season with freshly grated nutmeg (if using), salt, and freshly ground black pepper to taste. Be careful with the salt, as the cheese is already salty.
  6. Immediately add the cooked pasta to the skillet and toss to coat thoroughly.
  7. Serve immediately. Garnish with extra grated Parmesan cheese and freshly cracked black pepper, if desired.