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1
Preheat the oven to 350 and place a rack in the center.
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2
Use the 1 tablespoon of softened butter to grease the inside of a 3-cup souffle dish.
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3
Add 2 tablespoons of the grated Parmigiano and turn the dish to coat it with the cheese.
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4
Wipe any cheese off the rim of the dish.
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5
Sprinkle the bottom of the dish with black pepper; refrigerate.
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6
In a medium bowl, whisk the egg yolks with 3 tablespoons of the flour.
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7
In a medium saucepan, bring the milk to a simmer with the remaining 3 tablespoons of butter.
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8
While whisking constantly, slowly drizzle the hot milk into the egg yolk mixture until incorporated.
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9
Working off the heat, scrape the mixture into the saucepan.
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10
Whisk in the remaining 2 tablespoons of flour until incorporated, then whisk in 1 1/2 cups of the cheese and the salt.
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11
Cook the mixture over moderately low heat, whisking constantly, until very thick, about 3 minutes.
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12
Scrape the mixture into a large bowl to cool slightly.
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13
In a medium bowl, beat the egg whites at medium speed until medium-firm peaks form, about 3 minutes.
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14
Whisk the souffle base to loosen, then stir in one-third of the egg whites just until blended; fold in the remaining egg whites until incorporated.
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15
Spoon the mixture into the prepared dish to reach three-quarters of the way up the side (you may have some left over).
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16
Smooth the top but avoid spreading the mixture up the edge of the dish.
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17
Sprinkle with the remaining 1 tablespoon of grated cheese and black pepper.
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18
Bake in the middle of the oven for about 22 minutes, until golden and puffed.
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19
Serve hot.
