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In a large heatproof bowl, combine butter and cheese. In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter.
Add ½ cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms. If pasta seems too dry, add a splash or two of additional pasta water until desired consistency is reached. Season with salt, if necessary. Serve, sprinkling more cheese on top at the table.
Notes
Look for a young Parmigiano-Reggiano, preferably aged for less than 18 months (a younger cheese will be sweeter and less spicy, which works well in this dish). Alternatively, Grana Padano makes a good substitution as it's a very similar cheese to Parmesan, but typically aged less.