- 3/4 pound egg fettuccine
- 1/2 cup butter, cut into 1/2-inch dice
- 1/4 cup freshly grated Parmigiano-Reggiano
- Salt and pepper
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the fettuccine in the boiling water according to the package directions, until tender yet al dente. Drain the pasta, reserving the pasta water, and place in a large, heated bowl.
Add the diced butter and grated cheese and toss with tongs or other utensil until the butter and cheese have melted, adding a splash or two of the pasta cooking water to keep the mixture from getting too "tight". Season with salt and pepper, to taste, and serve immediately.