1 pound Pasta dry, preferably bucatini or long skinny pasta
Parmesan cheese finely grated Parmesan cheese
Olive oil extra virgin olive oil for mixing pasta
to taste Salt salt for boiling water
Butter butter (optional, not traditional but for richness)
Equipment
Large Pot
Microplane Grater
Skillet or Pan
Cooking Spoon or Spatula
Directions
Prepare a pot of boiling water with just a little salt.
Grate the Parmesan cheese finely using a Microplane.
Prepare a pot of boiling water with salt. Use 1 pound of dry pasta (preferably bucatini or long skinny pasta). Cook the pasta just past al dente, taste a piece to check doneness.
Turn off the water once the pasta is cooked, then transfer the pasta directly into a bowl containing olive oil. Reserve some pasta water.
Start melting the butter and continuously stir. Add grated Parmesan cheese gradually, stirring constantly to emulsify and prevent clumping, until sauce looks creamy. Add reserved pasta water if needed to loosen the sauce.
Toast freshly cracked black pepper in olive oil until infuses and releases aroma.
Add more pasta water if sauce is too tight. Finish with extra grated cheese and freshly ground black pepper on top.