In a large pot of boiling salted water cook the fettuccine al dente.
in a medium pan add 1/2 the butter, 1/4 cup Parmesan cheese and 1/2 -1 ladle of hot pasta water (about 3-5 tablespoons). On low medium heat, whisk together to make a cream.
Add the drained pasta, another 1/2-1 ladle of hot pasta water/ 3-5 tablespoons (or a little more if needed) the remaining butter and parmesan cheese, gently toss together on low heat (for about 1 minute) and serve immediately, sprinkle with parmesan cheese and black pepper. Enjoy!
Notes
4 ounces (113 grams) of dry pasta is equal to 2 cups of cooked. I can’t imagine there being any leftovers, but if there are it should be stored in an airtight container in the fridge. Reheat the leftover on the stovetop add a little water and extra parmesan cheese, heat on medium heat until heated through.