BUTTER AND PARMESAN

NO COOK - SERVES 4


1 lb (500g) dried pasta
1 stick (125g) butter, cut into cubes
1 cup (lOOg) freshly grated parmesan
salt, black pepper
additional freshly grated parmesan, to serve

Cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Return pasta to the warm pasta pot. Add butter to the pasta. Toss well to coat. Add parmesan and salt and pepper to taste. Serve immediately with additional parmesan.

WHICH PASTA? 

Strands or ribbons - spaghetti, tagliolini, fettuccine, tagliatelle, pappardelle.

COOKS' NOTE  
Don't hold back on the black pepper - this dish is best with generous amounts.
VARIATIONS
BUTTER, PARMESAN, AND HAM
Add 4 slices ham, cut into short, fine strips, 1 in (2.6cm) long and 1/4 in(0.5cm) wide, to pasta with butter. Finish as directed.
BUTTER, PARMESAN, AND PARSLEY
Add 2 tbsp finely chopped fresh flat-leaf parsley to pasta with butter. Finish as directed.
BUTTER, PARMESAN. AND ASPARAGUS
Cook 8oz (250g ) small asparagus tips in boiling, salted water until just tender, 2-3 minutes. Drain and add immediately to hot pasta with butter. Toss gently to avoid crushing. Finish as directed.
BUTTER, PARMESAN, AND PEAS
Cook 4oz (125g) tiny frozen peas in boiling, salted water until just tender, 2 minutes. Drain and add immediately to hot pasta with butter. Finish as directed.