Fettuccine Alfredo

1 pound of dried fettuccine
1⁄2 pound of unsalted butter (2 sticks)
1⁄2 pound of finely grated Parmesan Cheese (about 3 1⁄4 cup)

Bring a 6-quart pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until the pasta is al dente, perhaps 8 minutes.

Meanwhile, cut the butter into thin pats and transfer them to a large, warmed platter. Drain the pasta, reserving 3⁄4 cup of the cooking water. Place the pasta over the butter on the platter.

Sprinkle the grated Parmesan cheese over the pasta and drizzle with 1⁄4 cup of the reserved pasta water.

Using a large spoon and fork, gently toss the pasta with the butter and the cheese, lifting and swirling the noodles and adding more pasta water as necessary. (The pasta water will help create a smooth sauce.) Work in any melted butter and cheese that pools around the edges of the platter. Continue to mix the pasta until the cheese and the butter have fully melted and the noodles are coated, about 3 minutes.

Serve the fettuccine immediately on warmed plates.