True Fettuccine Alfredo
1 lb. fettuccine
½ lb. unsalted butter (2 sticks), room temperature
2 - 2 ½ cups grated parmigiano
salt & pepper to taste
Fill a large pasta pot with water and bring to a boil. Add salt. Add fettuccine. Stir with a large fork (to keep strands from sticking together) until the water comes back to a boil.
Meanwhile, slice the butter into thin pats and lay them out in the bottom of a large shallow serving bowl. Hold bowl over boiling water to soften butter (not melt it).
Cook fettuccine until al dente. Reserve ¾ cup of the pasta water. Drain pasta.
Place the drained pasta on top of the butter and sprinkle 1/4-1/3 cup of the cheese on top. Using a large fork and spoon (or two forks) toss the pasta quickly, coating it with the butter and cheese. Add some of the pasta water-about half. Continue to toss. Add more cheese, sprinkling it lightly, tossing, sprinkling lightly again. Add the other half of the water. Keep tossing until the pasta is coated in the creaminess of the butter-cheese-water combination. Add more water if it's too thick of a mixture. Taste for seasoning. Add some black pepper. Serve hot.