Fettuccine al Burro (Authentic Alfredo)

Put a pot with about 4 quarts of water on high heat.

Grate your cheese and set it aside.

Once the water boils add the tablespoon of salt and then your pasta. Stir it occasionally to keep it from sticking. Meanwhile, add the butter to a deep pan and heat it on low heat until the butter melts. Do not brown the butter. (very important)

Cook the pasta until it is cooked but still firm. Do not strain the pasta. And do not discard the water. Instead slide the pot with the pasta next to the pan with the butter and scoop the pasta right from the pot and in to the pan with the butter with a pair of tongs. Do this over low heat.

Once all the pasta is in the pan, add about a cup and a half of the water from the pasta pot. Then add the cheese and turn the past over with the tongs over and over again until a cream sauce starts to develop. If it looks dry add more pasta water. Use the photo for a guide on consistency.

Serve it immediately with grated Romano cheese on the side.