Danny'S Favorite Fettuccini Alfredo - cooking recipe

Ingredients

12 ounces dried egg fettuccine
1/2 cup unsalted butter, plus
1 tablespoon unsalted butter
1/2 cup grated parmigiano-reggiano cheese, plus additional for sprinkling (4 oz)
2/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
Reserve 1/4 cup cooking water, then drain pasta in a colander.
Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
Add cooked pasta and toss to coat, lifting strands.
Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
Sprinkle with additional cheese and serve immediately.
*When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.