Silky butter melts into starchy pasta water and gets whisked into a glossy sauce, then finely grated Parmigiano-Reggiano and a generous crack of black pepper turn it into that classic clingy, restaurant-style coating on every strand. The technique here is all about timing and toss — building the sauce off the heat so the cheese melts smooth instead of clumping, then loosening it with reserved pasta water until it's silky and rich. Warmed bowls and a final flurry of cheese and pepper on top make this feel like a proper night out, minus the reservation. It's a straightforward, ingredient-driven dish that comes together in one skillet and one pot, and it holds up beautifully as a solid choice for a gluten free table. Simple, punchy, and endlessly craveable, this is the kind of pasta night that never needs an excuse.
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Bring a large pot of water to a boil over high heat. Add the kosher salt, then cook the fettuccine according to package directions until al dente — tender with a slight resistance at the center. Before draining, use a heatproof measuring cup to scoop out at least 2 cups of starchy pasta water. Drain the pasta.
While the pasta cooks, add the butter cubes to a large (12-inch) skillet or wide sauté pan and set it over the lowest heat, just enough to melt the butter without browning it. Once melted, remove the pan from the heat.
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