Ingredients:

  • 1/2 cup (1 stick / 113g) unsalted butter, cut into cubes
  • 1 cup (113g) freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup heavy cream (120ml) (optional)
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 teaspoon salt, or to taste
  • 1 pound (454g) fettuccine pasta
  • 1/2 cup (120ml) pasta water, reserved after cooking the pasta

Instructions:

  1. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. In a large skillet or saucepan over medium-low heat, melt the butter. Do not brown.
  3. Gradually add the grated Parmesan cheese to the melted butter, whisking constantly until the cheese is melted and the sauce is smooth.
  4. If using, stir in the heavy cream and bring to a gentle simmer.
  5. Gradually whisk in the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. It should be thick enough to coat the back of a spoon.
  6. Add the cooked pasta to the sauce. Toss to coat thoroughly, ensuring every strand is covered in that cheesy goodness.
  7. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese.