Method – In A Pot
1. In a large pot of heavily salted boiling water, cook pasta until al dente. Reserve ½ cup of pasta water.

2. Once cooked, use tongs to transfer the pasta directly Into a large pot or saute pan (off the heat). Add butter, 1 ½ cups of Parmigiano Reggiano, and splashes of pasta water as needed. Stir vigorously until combined and an emulsified sauce has been created.

3. Serve and garnish with additional Parmigiano Reggiano.

Method – On A Serving Platter
1. In a large pot of heavily salted boiling water, cook pasta until al dente. Reserve ½ cup of pasta water.

2. Meanwhile, add dabs of butter onto the bottom of the serving dish.

3. Once the pasta is cooked use tongs to transfer the pasta directly onto the platter overtop of the butter. Bit by bit, add 1 ½ cups of Parmigiano Reggiano, and small splashes of pasta water as needed. Using a large fork and spoon or tongs, toss vigorously until combined and an emulsified sauce has been created.

4. Serve and garnish with additional Parmigiano Reggiano.

TIPS
– Using real Parmigiano Reggiano and finely grating it at home is key. You risk having the sauce break if you don’t do this.
– You can heat the serving plate if desired, this will help the sauce come together faster.
– Salt your pasta water until it tastes like the ocean – it’s the only salt you’re using in this dish and it makes a huge difference.