Tre-ingrediens Parm Pasta

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1. 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. 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. 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.)