3-Ingredient Parm Pasta

• 6 oz. Parmesan, coarsely grated on the large holes of a box grater (about 1½ cups)
• ½ cup extra-virgin olive oil
• 1 lb. spaghetti

Kosher salt, freshly ground pepper

1. Blend 6 oz. Parmesan, coarsely grated on the large holes of a box grater (about 1½ cups), ½ cup extra-virgin olive oil, and ¾ cup cold water in a blender on high speed until very smooth, slightly fluffy, and creamy (almost like mayonnaise), 1–2 minutes for a high-speed blender or about 3 minutes for a regular blender. Set Parmesan mixture aside.
2. Cook 1 lb. spaghetti in a large pot of boiling heavily salted water until very al dente, 6–8 minutes (about 2 minutes less than package directions; pasta will continue to cook in the sauce). Drain, reserving 2 cups pasta cooking liquid. Shake colander to remove excess water from pasta and place back into hot pot.
3. Place pot over medium heat and immediately add reserved Parmesan mixture. Using tongs, toss pasta, adding pasta cooking liquid a hefty splash at a time as needed, until cheese is melted, sauce is smooth, and pasta is completely coated, glossy, and saucy (it should look similar to Alfredo sauce), about 5 minutes. Taste pasta and season with kosher salt and freshly ground pepper. Divide pasta among shallow bowls to serve. (You want to serve immediately; if pasta thickens too much as it sits and cools, you can add a splash of warm water and toss until sauce is creamy again.)