Cook the pasta

• Bring salted water to a boil in a stockpot.
• Cook the pasta until al dente, about 10 minutes.
• Keep a ladle of cooking water aside before draining.

Melt the butter gently

• Melt the butter in a frying pan over low heat.
• Turn the heat off so the butter does not brown while the pasta finishes.

Toss pasta with butter and cooking water

• Turn the heat back on and transfer the drained pasta straight into the butter.
• Add a little pasta cooking water.
• Stir until the water evaporates and the pasta is glossy.

Finish with Parmigiano and pepper

• Turn off the heat and add the grated Parmigiano.
• Stir well to make a creamy sauce.
• Finish with freshly ground black pepper and serve.