Fettuccine gets tossed straight in a wide pan with cubes of butter melted low and slow, then loosened with a splash of starchy pasta water until it turns glossy and clings to every strand. Finely grated Parmigiano-Reggiano melts into that emulsion with a vigorous toss, building a sauce that's silky and rich without any cream in sight. A generous crack of black pepper on top gives it that classic peppery bite, and warmed bowls keep everything from seizing up before it hits the table. This one keeps the ingredient list short and straightforward, which makes it easy to fit into a low FODMAP kitchen without overthinking anything. Serve it the moment it's tossed, with extra cheese and pepper at the table, for a bowl of pasta that still delivers all that classic Alfredo comfort.
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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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