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Bring a pot of well-salted water to a boil and cook the fettuccine until al dente or how you like them.
In a bowl, add the cold cubed butter.
Drain the pasta and immediately transfer it to the bowl.
Add a ladle of hot pasta water and start tossing with tongs or by shaking the bowl until the butter melts.
Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
Add more pasta water if needed.
Plate, finish with extra Parmigiano if you like, and enjoy.