Ingredients for 4 people:
320 g of Rustichella d'Abruzzo egg fettuccine
150 g of butter
Parmigiano Reggiano q.s.
Ground pepper to taste
Salt to taste.

Preparation:
Bring the water to a boil and add salt. Drop the fettuccine and in the meantime melt the butter into small pieces over low heat. Drain the pasta while still al dente and stir in a pan with butter, Parmesan, and a glass of cooking water. Serve and decorate with a sprinkling of ground pepper.