Start by cooking your fettuccine in salted boiling water. For the best texture, cook it just shy of al dente — it’ll finish cooking in the sauce later. Reserve a cup of the cooking water before draining pasta.

While the pasta cooks, melt 100 g of butter in a large pan on medium heat.

Add 3 tablespoons of pasta water to create an emulsion.

Add your slightly undercooked pasta to the butter mixture. Allow the pasta to cook for about 1 minute on medium heat, stirring often. The sauce should become a creamy white coating that fully coats the Fettuccine.

Gradually incorporate the remaining butter and pasta water as needed to achieve that signature creamy consistency.

Once the pasta is cooked al dente and creamy, reduce the heat to low. Slowly stir in all the Parmesan cheese and add 1 or 2 tablespoons of boiling cooking water, if necessary, to create a creamy consistency.

Season with salt and pepper to taste.

Toss gently, allowing the noodles to finish cooking and absorb the flavors.

Your Fettuccine Alfredo is now ready to be enjoyed!