Danny'S Favorite Fettuccini Alfredo

• 12 ounces dried egg fettuccine
• 1/2 cup unsalted butter, plus
• 1 tablespoon unsalted butter
• 1/2 cup grated parmigiano-reggiano cheese, plus additional for sprinkling (4 oz)
• 2/3 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
2. Reserve 1/4 cup cooking water, then drain pasta in a colander.
3. Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
4. Add cooked pasta and toss to coat, lifting strands.
5. Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
6. Sprinkle with additional cheese and serve immediately.
7. *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.

egg fettuccine, unsalted butter, unsalted butter, cheese, heavy cream, salt, black pepper

Taken from www.food.com/recipe/dannys-favorite-fettuccini-alfredo-42504 (may not work)