Bring a large pot of well-salted water to the boil (1 tbsp salt per litre).

Cook the fettuccine 1 minute less than the packet says. Just before draining, scoop out 250mL of starchy pasta water.

Drain the pasta. Return to the warm pot off the heat.

Add the cold cubed butter and 80mL of pasta water. Toss vigorously with tongs for 30 seconds.

Add the grated parmesan in three additions, tossing between each. Add more pasta water if needed — the sauce should coat each strand glossily.

Plate immediately. Top with cracked pepper and another dusting of parmesan. Eat fast — alfredo waits for nobody.