Ingredients:

  • 1 pound (450g) dried fettuccine pasta
  • 1 cup (227g) unsalted butter, cut into cubes
  • 1 ½ cups (150g) freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • ½ cup (120ml) heavy cream (optional, but adds richness)
  • Freshly ground black pepper, to taste
  • Pinch of Salt for pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, melt the butter in a large skillet over medium-low heat. Be careful not to brown the butter.
  3. Reduce heat to low. Gradually add the grated Parmigiano-Reggiano cheese to the melted butter, whisking constantly until smooth and creamy. If using, stir in the heavy cream for extra richness.
  4. Add the drained pasta to the skillet with the sauce. Toss quickly to coat. If the sauce is too thick, add a little reserved pasta water at a time until the desired consistency is reached.
  5. Season generously with freshly ground black pepper. Serve immediately, garnished with extra grated Parmigiano-Reggiano.