Fettuccine Alfredo

1 . Stage

Start the pasta: Bring a large pot of salty water to a boil and drop in your fettuccine.

2 . Stage

Melt the butter: For the classic version: Melt the butter in a large sauté pan set over low heat. Once the butter has melted, turn the heat off. For the creamy version: Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, keeping the heat at its lowest setting while the pasta cooks.

3 . Stage

Swirl pasta in the pan with butter: When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta. You want it dripping wet with the cooking water. Save the pasta water. You may need it to create the sauce. Turn on the heat under the sauté pan to medium and swirl the pasta and butter together to combine.

4 . Stage

Incorporate the cheese: Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat.

5 . Stage

Serve: For the classic version: Serve at once sprinkled with a little black pepper. For the creamy version: Serve at once with either a little black pepper and/or ground nutmeg over the pasta. Leftovers keep for 3 to 5 days in the fridge, covered.