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Add the rest of the butter and toss quickly to melt it.

Prepare very thin fresh fettuccine  
according to the
recipe at this link

1/2 lb (225 gr) butter, at room temperature
salt
1/2 lb (225 gr) parmigiano reggiano cheese, freshly grated

Place half of the butter in a serving bowl. Keep the bowl warm.

Cook the fettuccine in abundant salted water. When the pasta is perfectly al dente, (firm but not too soft or overcooked), reserve a few tablespoons  of the cooking water.

Drain without shaking the colander too much, so that the pasta doesn’t become too dry. Drop the hot pasta in the bowl over the butter.

Add the parmigiano reggiano cheese, and a small quantity of the reserved cooking water if the pasta appears too dry. Toss vigorously, and serve immediately, accompanied by a small bowl with more grated parmigiano reggiano cheese, for the guests to add if they would like.

Printer friendly recipe