Ingredients 

• Fresh egg fettuccine: 14 oz (400 g)
• Unsalted butter (high-quality): 5.6 oz (160 g), room temperature, cut into small pieces
• Parmigiano Reggiano (24 months+): 7 oz (200 g), freshly grated (very fine)
• Salt: for pasta water

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Instructions

1) Boil the water

Bring a large pot of water to a rolling boil and salt it well (about 1 Tbsp salt per 1 gallon of water).

2) Cook the fettuccine

Add the fresh fettuccine and cook 2–3 minutes, just until al dente. Fresh pasta moves fast—don’t walk away.

3) Warm your mixing bowl

While the pasta cooks, place the butter in a large warmed serving bowl (or a wide pan).
Tip: Warm the bowl with hot water for 30 seconds, then dry it.

4) Transfer pasta (don’t drain it bone-dry)

Use tongs to move the pasta straight into the bowl with the butter. Let some pasta water come with it—this is key.

5) Mantecatura (the magic step)

Add the Parmigiano Reggiano and toss vigorously with tongs (or two wooden spoons).
If it looks tight or clumpy, add 1–2 Tbsp hot pasta water at a time, tossing constantly, until the sauce turns silky and glossy.

6) Serve immediately

Plate right away—no garnish, no pepper, no cream. Just pure, golden Roman perfection.