Heat plenty of salted water in a tall pot and cook the linguine or long pasta chosen following the instructions on the package, to remove it one minute before I’m al dente. Before draining, remove 125 ml of the broth and reserve (or a small glass).
Drain the pasta but without making efforts to remove all the water from it, so that it conserves some humidity while it cools and ends up being al dente with residual heat. Reserve.
Arrange the butter in a large frying pan where the pasta will fit later. Better if it is light in color, or at least not black, to better see the tone of the tan. Melt over medium heat and cook, stirring from time to time.
First the solids will begin to separate from the butter, generating a bit of a kind of foam, and then it will become toasty. When I have that color like light candy, and emit a smell of nuts, remove from heat. Watch that it does not burn.
Add the pasta and stir well to impregnate it with the butter. Add the cheese, mix and let it melt and integrate (it must be very finely grated, like grit). Pour in small spoonfuls of the reserved cooking water until a honeyed texture is obtained, and serve immediately.