Authentic Fettuccine Alfredo

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• 1 lb fettuccine noodles, dry
  Ingredient note

  Source: 1 lb fettuccine noodles, dry
• 12 Tbsp unsalted butter
  Ingredient note

  Source: 12 Tbsp unsalted butter
• 6 oz Parmigiano-Reggiano cheese, freshly grated *
  Ingredient note

  Source: 6 oz Parmigiano-Reggiano cheese, freshly grated *
• 1 tsp salt, (to taste)
  Ingredient note

  Source: 1/2 - 1 tsp salt, (to taste); upper source range endpoint used for shopping.

1. Fill a large pot with water and heat it over high heat until boiling. Once the water boils, add a good dash of salt and the noodles. Cook only until al dente, 9-10 minutes.
2. While the pasta heats, gently melt the butter over medium heat in a large, non-stick skillet with high sides.
3. Drain the pasta (reserving the water) and transfer the pasta to the skillet with the melted butter.
4. Add a 1/2 tsp salt and toss the pasta with a tongs to combine (nonstick, silicone tongs work best).
5. Reduce the heat to medium low. Add a handful of grated cheese and a ladle of hot pasta water, tossing the pasta continuously with your tongs to incorporate the cheese.
6. Add more cheese, a little at a time, tossing between each addition, until all the cheese has been used.
7. Add more hot pasta water as needed to melt the cheese so that it coats the noodles. (But, be careful not to add too much. You don’t want a watery sauce.)
8. Taste the pasta and adjust the salt as necessary.
9. Serve immediately.