Fettuccine is boiled to tender perfection, then tossed vigorously with starchy pasta water until it turns silky and clings to every strand of pasta. Freshly cracked black pepper adds a warm, sharp bite that balances the glossy, rich sauce coating each noodle. The whole thing comes together in one pan in the time it takes the pasta to cook, making it an easy weeknight staple as much as a dinner-party centerpiece. Warmed bowls and a generous finishing crack of pepper are what take it from good to restaurant-quality at home. It's a dish built on technique — that vigorous toss is what creates the glossy cling everyone loves — so it's a satisfying option to keep in a lactose free rotation without sacrificing that classic comfort-food pull.
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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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