Dump the cream and save your palate with an authentic, no-nonsense, butter-and-parmesan Fettuccine Alfredo. Pasta redemption starts here.

16 ounces (450 grams) fettuccine pasta

1/2 pound (227 grams) unsalted butter, divided

2 cups (150 grams) freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg, for garnish (optional)

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Bring 4 quarts (approximately 3.8 liters) of water to a boil in a large pot.

Add 1 tablespoon (15 grams) of salt to the boiling water.

Add the fettuccine and cook according to package instructions until al dente.

Reserve 1 cup (235 milliliters) of the pasta cooking water, then drain the pasta.

While the pasta is cooking, melt half of the butter (approximately 113 grams) and pour it into a large, warm serving bowl.

Sprinkle 1/2 cup (40 grams) of the grated Parmigiano-Reggiano cheese over the melted butter.

Transfer the hot, drained fettuccine to the prepared serving bowl.

Add the remaining butter, cut into small pieces, and the rest of the grated cheese.

Toss the pasta vigorously using tongs or two large forks until the butter and cheese have melted and the pasta is well coated.

Gradually add the reserved pasta water, a little at a time, to loosen the sauce and achieve a creamy consistency.

Season the pasta with salt and freshly ground black pepper to taste.

If desired, garnish with additional grated Parmigiano-Reggiano cheese and a light dusting of freshly grated nutmeg.

Serve immediately while hot.

Butter: Use high-quality unsalted butter for the best flavor.

Cheese: Freshly grated Parmigiano-Reggiano melts better and provides superior taste compared to pre-grated cheese.

Pasta Water: The reserved starchy pasta water is crucial for emulsifying the sauce and achieving the desired creamy texture.