Creamy Orzo and Cheese Recipe

INGREDIENTS:

• 1 pound orzo pasta
• 1 TBS + ½ tsp Kosher Salt
• 4 ounces Parmigiano-Reggiano, grated (about 2 cups), plus extra for serving
• 5 tablespoons unsalted butter, cut into 5 pieces

PREPARATION:

1. Bring 2 ½ quarts water to boil in a large pot.
2. Add orzo and 1 tablespoon salt and cook, stirring frequently, until al dente.
3. Reserve 1 cup cooking water, then drain pasta and return it to pot.
4. Add Parmigiano-Reggiano, butter, reserved cooking water, and 1/2 teaspoon salt to pot.
5. Set pot over low heat and, using a wooden spoon, stir rapidly to combine the cheese, butter and pasta water, about 1 minute.
6. Remove pot from heat, cover, and let pasta sit for 1 minute.
7. Toss pasta vigorously once more so sauce thoroughly coats pasta and any cheese clumps are emulsified into sauce, about 30 seconds. 
8. Season with salt to taste. Serve hot.