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PdfSalt the water properly. Add enough kosher salt to your boiling water so it tastes like the ocean. The salt is crucial for seasoning the pasta from the inside.
Cook the pasta. Boil your high-quality pasta until it is perfectly al dente, according to the package directions.
Reserve the pasta water. Before draining the noodles, scoop out and save at least one cup of the starchy pasta water. The starches in the water are essential for creating the creamy sauce.
Drain the pasta. After reserving the water, drain the noodles well.
Create the emulsion. Place the drained, hot noodles in a pan with the heat on low. Add a generous amount of your gourmet butter and a splash of the reserved pasta water.
Toss vigorously. Vigorously mix the pasta, butter, and pasta water together. The motion and the heat will cause the butter and starch to emulsify, creating a velvety, creamy sauce that clings to the noodles.
Season and serve. Season the noodles with freshly ground black pepper and additional salt to taste. Serve immediately, as the sauce will start to congeal as it cools.