In today's challenge Martin had 24 hours to create a dish with only 3 ingredients. Hopefully it will turn out better than his last challenge attempt. This is a simplified version of a butter and cream pasta dish that has a lot of tradition from Italy.

Pasta:
Cook until al dente, or just a little less (about 1-2 minutes less than the packaging instructions.
Save 1-2 cups of the pasta water right before you drain it.

Sauce:
1-2 cups of pasta water.
100g butter, in small cubes stir until mixed.
120g Parmesan Reggiano (or a little less if you don't want a very cheese forward sauce) stir until combined.
Lastly add some black pepper and fresh basil.

Add your cooked pasta and toss it to get some air in the sauce and to stir your pasta thoroughly.

Serve up with some extra Parmesan, Freshly ground black pepper and fresh basil.