Ingredients

• 1 pound dried farfalle or bow tie pasta
• 6 quarts water
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 1/2 cups grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper, to taste

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Instructions

1. In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente.
2. In a large skillet melt butter. Do not brown. Add drained pasta and cheese and toss until coated. Season with salt and pepper and serve immediately.