Better buttered noodles (pasta al burro)

Cook the pasta in an oval Dutch oven with a small amount of water so the water gets extra starchy.

When the pasta is done, set aside about half a cup of the water, drain the pasta and return it to the still-warm pot unwashed.

Add the butter, about a quarter cup of the reserved pasta water and a generous pinch of kosher salt; stir vigorously so the butter emulsifies with the pasta water into a creamy sauce.