Active Time

　　5 min

　　Total Time

　　20 min

Ingredients

　　8 to 9 oz dried egg fettuccine

　　1/2 stick (1/4 cup) unsalted butter, cut into pieces

　　1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)

　　Boil fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup pasta water, then drain pasta in a colander and transfer to a heated large serving bowl. Immediately toss with butter and reserved pasta water until butter is melted. Add cheese and toss to coat. Grind pepper on top before serving.