• 1 pound fettuccine

• 2 sticks butter, softened and cut into pieces

• 1 ½ cups grated Parmigiano Reggiano

• Black pepper

Cook fettuccine in large quantity of lightly salted water.
Place small pieces of butter in large warm serving bowl.  When pasta is cooked al dente, drain it and reserve ¼ cup of water.  Add some of the
reserved water to the butter and then add the fettuccine, mixing with the
mutter.  Add the cheese and continue to mix until creamy.  Add some fresh black
pepper and serve immediately.