Fettuccine al Burro e Parmigiano (Real Alfredo)

Instructions

1. If making fresh fettuccine, do that first; otherwise use store-bought fresh or good dried.
2. Finely grate the Parmigiano and sift it to a powdery consistency. Cube the butter.
3. Cook the fettuccine in gently boiling salted water (fresh takes 2–3 minutes; dried per package). Don't discard the pasta water.
4. In a large serving bowl, add half the butter. Add the drained hot pasta, then the rest of the butter. Toss gently with a spoon and fork until the butter melts and coats the pasta.
5. Add the Parmigiano a couple of spoonfuls at a time, tossing, with a ladle of pasta water, until a thin, glossy white sauce emulsifies. Add more cheese and water as needed.
6. Serve immediately — the sauce thickens as it sits.