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Cook 12 oz. fettuccine or other long pasta in a large pot of boiling salted water over high heat, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer over medium-low heat, then gradually whisk in ¼ cup (½ stick) unsalted butter, cut into small pieces, no more than 1 Tbsp. at a time, until melted. Whisking constantly, gradually add ¾ cup (75 g) freshly grated Parmesan cheese, making sure it’s completely melted and incorporated before adding more. Add cooked pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Garnish with freshly ground black pepper and more Parmesan cheese.
Editor’s note: This recipe was first printed in our October 2016 issue. Head this way for more of our best pasta recipes →