Fettuccine Alfredo

L'Originale Alfredo di Roma Ristorante

1 lb. fresh fettuccine noodles

4 quarts boiling, salted water

1 cup unsalted Plugra* or  Land O' Lakes extra creamy butter, softened

1/3 to 1/2 cup Emillia brand Parmesano Reggiano cheese, freshly grated (Note: If you can't find Emillia brand, any Reggiano parmesan will do.)

Melt Plugra butter over very low heat. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency. Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot (2 to 3 minutes). Drain immediately and place in large pasta bowl; toss with sauce. Garnish with freshly cracked black pepper.

*Plugra butter is higher in fat than ordinary butter. Look for it in gourmet-type grocery stores.