Bow Tie Pasta in Parmigiano-Reggiano Butter

• 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

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.

pasta, water, unsalted butter, cheese, salt

Taken from www.foodnetwork.com/recipes/bow-tie-pasta-in-parmigiano-reggiano-butter-recipe.html (may not work)