Bow Tie Pasta in Parmigiano-Reggiano Butter

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

Instructions

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