One of the Most Popular Recipes 2025

食材

1 lb fettuccine

1 stick (8 Tbsp) really good cold butter, cut into pieces

2 cups freshly grated Parmigiano Reggiano

5–6 twists black pepper (optional)

1. Cook fettuccine in well-salted water until just al dente.

2. Reserve 1–2 cups of pasta water (this is the magic).

3. Add hot pasta to a warm bowl with the cold butter. Toss until glossy.

4. Sprinkle in the Parmigiano Reggiano, tossing constantly and adding splashes of pasta water to create that ultra-silky emulsion.

5. Add black pepper if you like.

6. Serve immediately while it’s creamy and perfect. ✨

That’s it. Three ingredients, one technique, endless obsession.