Cook your pasta (preferably fettuccine) in plenty of boiling water with no salt in it.

While the pasta cooks, place your homemade butter in a large pan over very low heat. You want it to gently melt, not sizzle or brown.

Before draining the pasta, scoop out about 1 ladle of pasta water — this is key to getting the right texture.

Drain the pasta and transfer it directly into the pan with the melted butter. Toss well to coat every strand.

Sprinkle in the freshly grated Parmigiano Reggiano and immediately start tossing or stirring. Add a splash of hot pasta water at a time to help the cheese melt and create a creamy sauce —no cream needed!

Continue tossing until the cheese is fully melted, and you have a silky, glossy sauce clinging to the pasta. Add a bit more pasta water if needed.

Plate your Alfredo pasta and finish with a small touch of extra Parmigiano on top if you like.