Ingredients

Makes 4 main-course servings

　　5 tablespoons unsalted butter, cut into tablespoon pieces

　　12 oz dried egg fettuccine

　　1/4 teaspoon salt, or to taste

　　2 oz finely grated Parmigiano-Reggiano (1 cup)

　　

Step 1

Preheat oven to 250°F.

　　

Step 2

Melt butter in a heatproof serving bowl in middle of oven, about 5 minutes.

　　

Step 3

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

　　

Step 4

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.