Ingredients:

  • 8 tablespoons (113g) Unsalted Butter, cold and cut into cubes
  • 1 cup (100g) Finely Grated Parmesan Cheese, freshly grated is crucial
  • 1 pound (454g) Pasta, preferably Fettuccine, cooked according to package directions, reserving 1 cup (240ml) of pasta water
  • Freshly Ground Black Pepper, to taste
  • Pinch of Salt, optional

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, reserving 1 cup of pasta water before draining. Keep pasta warm while you prepare the sauce.
  2. In the skillet over medium-low heat, melt the butter. Be careful not to brown it.
  3. Add the drained pasta to the skillet with the melted butter. Immediately sprinkle in about half of the grated Parmesan cheese.
  4. Toss the pasta and cheese rapidly, adding small splashes of the reserved pasta water at a time. Continue tossing and adding pasta water until the cheese melts and the sauce becomes smooth, creamy, and clings to the pasta.
  5. Remove from heat. Stir in the remaining Parmesan cheese and season with freshly ground black pepper and a pinch of salt if needed (taste before adding!). Serve immediately.