• salt
• 4-6 T butter
• 1 lb pasta, esp. long pasta like spaghetti
• 1 c grated parmesan plus extra for serving
• pepper

1. Boil salted water.
2. Bring butter to room temperature in a warm bowl.
3. Cook pasta. Drain, reserving some cooking water.
4. Toss pasta with the butter, adding a little cooking water if needed to thin the sauce.
5. Toss with parmesan, salt, and pepper.
6. Serve with additional parmesan.

*For fettuccine Alfredo, reduce butter to 2 T and melt it. Cook fettuccine. In warmed bowl, whisk 2 eggs with 1/2 c cream and 1 c grated parmesan. Sprinkle with pepper. Add cooked pasta and toss, adding a little cooking water if needed. Drizzle with the melted butter and toss well.

*Additions:

• chopped fresh herbs
• 1 c cooked peas
• 1/4 c chopped toasted almonds or pistachios
• up to 2 c cooked broccoli florets
• 2 or 3 cooked sliced artichoke hearts
• 1 T grated lemon or orange zest