Fettuccine Alfredo (Butter and Parmesan)

Method

1. Grate the Parmigiano Reggiano (aged 24 months) finely so it becomes a powder.
2. Zest the untreated lemon and set aside (optional).
3. Put a pot of salted water on to boil for the pasta.
4. In a large pan, melt a generous amount of butter with a tiny splash of water over low heat.
5. Add the lemon zest to the melted butter and stir gently (optional).
6. Cook the fettuccine in boiling water according to package directions until al dente (about 5 minutes).
7. Reserve some pasta water, then drain the pasta.
8. Add the drained pasta to the pan with the butter (heat turned off or very low).
9. Gradually add the grated Parmigiano Reggiano to the pasta, tossing and adding small amounts of pasta water to create a creamy emulsion. Do not let the cheese get too hot or it will clump.
10. Continue adding cheese and water until you reach a creamy, silky consistency.
11. Add a small knob of extra butter and a generous grinding of black pepper (optional). Toss well.
12. Serve immediately in a warm bowl, garnish with extra grated cheese and lemon zest if desired.