1 pound thin spaghetti
2 c freshly grated Parmesan cheese (about 6 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
salt and freshly ground black pepper, to taste
Cook pasta in large pot of boiling salted water over medium high heat until al dente, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot and add 1/4 cup reserved cooking liquid, cheese, and butter. Stir well over medium heat until cheese melts and sauce coats pasta, about 3 minutes adding more reserved cooking liquid if needed.
Season generously with salt and freshly ground pepper. Transfer to serving bowl and garnish with additional grated Parmesan, if desired. Serve immediately. Serves 4 as a main dish, serves 6 to 8 as a side.
Chef's Note: I think I've mentioned before that you can't substitute pre-grated Parmesan in a recipe that calls for freshly grated Parmesan. The anti-caking ingredients in pre-grated cheese greatly affects the melting capability and you end up with all the cheese balled up in a lump that doesn't incorporate into the dish. Buy a nice block of Parmesan cheese and using this storage method, it should last you several months.
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