Pasta with Butter

You're likely using pre-grated Parmesan (which contains anti-caking agents), not reserving pasta water (which adds starch for a silky sauce), or not using enough butter—use 6 tablespoons butter per pound of pasta and always grate your cheese fresh.

In the spirit of the classic, no—this dish is a purist preparation; additions like garlic, herbs, or cream turn it into a different dish, but a light dusting of fresh parsley on top is acceptable.

Long, thin strands like spaghetti, linguine, or angel hair work best because they coat evenly with the butter; avoid short shapes like penne or rigatoni which don't absorb the sauce as well.

No—this dish must be served immediately after tossing because the butter and cheese begin to separate and cool; it does not reheat well.

A crisp salad with vinaigrette, crusty bread, roasted vegetables, or a simple protein like grilled chicken or fish complement it perfectly.

Start with nothing—the residual heat and pasta starch may be enough—then add 1 tablespoon at a time while tossing until the pasta has a silky, lightly glossy appearance with no clumps, usually 2-4 tablespoons total.