Butter and Cheese Sauce
Recipe courtesy Mario Batali

Also see Regional Variations of Butter Pasta in Italy

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.

4 servings