Fettuccine Alfredo

Boil the fettuccine in well-salted water until tender but still springy, reserving some of the starchy cooking water.

Melt butter in a warm pan and toss in the pasta with splashes of pasta water to start a glossy emulsion.

Add finely grated Parmigiano-Reggiano off the heat and toss until the sauce clings to every ribbon.

Finish with cracked black pepper and parsley, then serve immediately while the sauce is creamy and loose.