5 servings

1 Tbsp Rock Salt
1lb Dried Tagliatelle Pasta (any long flat pasta will do)
2 Sticks Salted Irish Butter (3.5 Tbsp per 100g of pasta)
2 Cups Grated Pecorino or Parmesan Cheese (1/2 Cup per 100g of pasta)

1. Place a large pot with plenty of water on high heat to boil.
2. Cut the butter into 1 Tbsp Pats and place them in a large glass or metal bowl.
3. When the water is boiling, add the pasta and cook according to the package.
4. As the pasta is cooking, place the large glass bowl with the butter in it right on top of the cooking pasta so that the butter melts in the glass bowl from the heat of the boiling water.
5. When butter is melted and pasta is done, remove the pasta from the pot with tongs and add it to the bowl of butter. DO NOT DRAIN THE WATER.
6. Add half of the cheese and mix.
7. Toss thoroughly with tongs.
8. Add the rest of the cheese and mix and continue tossing.
9. If it is too dry, add a little of the pasta water and mix.

Plate the pasta and dribble a little of the sauce on top. Then sprinkle with some of the same cheese you used to make it. SEVER IMMEDIATELY.

This dish does not reheat well.

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