Make the pasta dough

• Place the flour on a clean work surface and form a well.
• Add the egg yolks, egg, kosher salt, and olive oil into the well.
• Mix with a fork, gradually incorporate flour, then knead with hands until smooth and strong.

Rest the dough

• Wrap the dough in plastic wrap.
• Let it rest at room temperature.

Roll and cut the pasta

• Divide the dough in two and flour the surface.
• Roll the dough thin enough for a pasta machine or by hand.
• Run through the machine and use the fettuccine attachment, or cut by knife.

Cook the pasta

• Bring a large pot of water to a boil and generously salt it.
• Cook the fresh fettuccine for 3 minutes until al dente.
• Drain and reserve 1½ cups of pasta water.

Prepare the butter‑cheese sauce

• In a medium pot over very low heat, add the softened butter and the cooked pasta.
• Add a splash of reserved pasta water and toss until the pasta is lightly coated.
• Stir in the grated Parmigiano Reggiano, adding more pasta water as needed to create a smooth sauce.

Serve

• Twirl the pasta into bowls.
• Top with extra grated Parmigiano Reggiano and freshly cracked black pepper.
• Enjoy immediately.