Dice the butter into small cubes less then a cm wide, then in a medium bowl add together with the parmesan. Shake the bowl a little, just so the butter is coated with cheese.

In a small pot cook the fettuccine with ~1 teaspoon of salt to al dente (just a little firm to the bite). We want the water to be really starchy, so don't use a lot of water.

Once the pasta is finished, take 1 tablespoon of the water and add to the parmesan mix. Then using tongs, add the pasta as well and mix until the butter and cheese have formed into a sauce that coats the noodles. You can add more pasta water if it looks too dry.

Serve into two bowls, and top with more parmesan. Enjoy!