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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 g) butter, at room temperature
1/2 lb (225 g) parmigiano reggiano cheese, freshly grated
Place half of the butter in a serving bowl. Keep the bowl warm.
Cook the fettuccine in abundantly 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 like.
and who on earth was he?