Butter pasta with parmesan

• 400 g spaghetti
• 1 tbs kosher salt
• 80 g unsalted buttercold, cut into cubes
• 80 g parmesanfreshly grated on the fine side of a box grater, plus more to serve
• 1 tsp black pepperfreshly ground
• ½ tsp flaky sea saltto finish

1. 1

   Bring a large pot of water to a rolling boil over high heat. Add the kosher salt, then cook the spaghetti according to package directions until just al dente — usually 1 minute less than the package says. Before draining, scoop out about 240ml (1 cup) of the starchy pasta water and set it aside.

   Tip: Properly salted water is key — it should taste pleasantly salty, like mild seasoning. Don't skip reserving the pasta water; it's the secret to a glossy, emulsified sauce.

2. 2

   While the pasta cooks, set a large skillet over low heat. Add 60ml (¼ cup) of the reserved pasta water and let it come to a gentle simmer.

3. 3

   Drain the spaghetti and immediately add it to the skillet. Add the cold butter cubes and toss constantly with tongs, letting the butter melt gradually into the pasta water. The goal is a creamy, emulsified coating — not a greasy puddle. If it looks too thick, splash in more pasta water a little at a time.

   Tip: Cold butter is intentional — it melts slowly and helps the sauce emulsify rather than separate. Keep the heat on low throughout so the butter doesn't break.

4. 4

   Remove the skillet from the heat. Add the grated parmesan in two or three additions, tossing vigorously between each addition so it melts into the sauce rather than clumping. The pasta should look glossy and the sauce should cling to every strand.

   Tip: Off-heat is important here — direct heat can cause the parmesan to seize and turn grainy instead of melting smoothly.

5. 5

   Taste and season with freshly ground black pepper. Divide between four bowls, finish with a pinch of flaky sea salt, and top with extra grated parmesan. Eat immediately — this one doesn't wait.

• large pot (6-liter (6-quart))
• skillet (30cm (12-inch))
• colander
• box grater
• tongs

Per serving

Nutritional values are estimates only.