Begin by bringing a large pot of salted water to a boil. Once boiling, add your fettuccine and cook according to package instructions until al dente. If you’re using fresh fettuccine, it will cook much faster, usually in 2-3 minutes.
Before draining the pasta, reserve about a cup of the hot pasta water. This starchy water will help create a creamy sauce that clings to the pasta.
Carefully drain the pasta in a colander and set it aside. Do not rinse the pasta, as you want to retain some of the starch.
In a large skillet over medium heat, melt the cubed unsalted butter. Allow it to melt completely, swirling the pan occasionally to prevent burning.
Once the butter is melted, add about half of the reserved hot pasta water to the skillet. Stir to combine, creating a smooth, buttery sauce.
Gradually sprinkle in the freshly grated Parmesan cheese while stirring continuously. The cheese will melt into the sauce, creating a creamy texture. If the sauce is too thick, add more reserved pasta water until you reach your desired consistency.
Add the drained fettuccine to the skillet and toss to coat the pasta evenly with the Alfredo sauce. Season with sea salt and freshly cracked pepper to taste.
Serve immediately, garnishing each plate with additional freshly grated Parmesan cheese and a sprinkle of black pepper for extra flavor.
