Alfredo sauce without cream

Ingredients:

• 165 g unsalted butter, cut into small cubes
• 170 gr. freshly grated Parmesan (about 2 tablespoons)
• 450 g dry fettuccine pasta

Preparation:

1. Bring a large saucepan of salted water to a boil. Place the butter and cheese in a large bowl and set aside.
2. Add the fettuccine to the boiling water and cook, stirring occasionally, according to package directions until al dente. Discard 1 cup of the pasta cooking water, drain the remaining water, and add the pasta to a large bowl with the butter and cheese.
3. Using tongs, gently toss the pasta with the butter and cheese, adding water as needed to create a creamy sauce. Season with freshly ground black pepper and serve.