Boil the fettuccine

• Bring a pot of well-salted water to a boil.
• Cook the fettuccine until al dente or as you like them.

Prepare the butter bowl

• Place the cold cubed butter in a bowl.

Combine pasta and butter

• Drain the pasta and immediately transfer it to the bowl over the butter.
• Add a ladle of hot pasta water and toss with tongs or by shaking the bowl until the butter melts.

Create the creamy sauce

• Add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
• Add more pasta water if needed.

Plate and serve

• Plate the pasta, finish with extra Parmigiano if you like, and enjoy.