Bring a large pot of water to a rolling boil over high heat. Add the 1 tbsp kosher salt for the pasta water — the water should taste pleasantly salty, like mild seawater. This is your only chance to season the 1 lb fettuccine dried or fresh itself.

Add the 1 lb fettuccine dried or fresh and cook according to package directions until just al dente (usually 9–11 minutes for dried, 2–3 minutes for fresh). It should have a very slight bite — it will finish cooking in the sauce.

Before draining, use a ladle or measuring cups to scoop out at least 1 full cup of the starchy 1 cup pasta cooking water reserved before draining and set it aside.

Drain the 1 lb fettuccine dried or fresh, but do NOT rinse it. Rinsing washes away the starch that helps the sauce cling.

Immediately return the empty pot (or a large skillet) to the stovetop over the lowest heat setting. Add the 6 tbsp unsalted butter cut into cubes cubes and about ½ cup of the reserved 1 cup pasta cooking water reserved before draining. Swirl and stir until the 6 tbsp unsalted butter cut into cubes is melted and the mixture looks slightly creamy and emulsified.

Add the drained fettuccine dried or fresh to the pot. Using tongs, toss the 1 lb fettuccine dried or fresh continuously in the 6 tbsp unsalted butter cut into cubes-water mixture for about 1 minute to coat every strand and let the sauce begin to build.

Remove the pot from the heat entirely. Add the freshly grated Parmesan cheese freshly grated on a microplane or the finest side of a box grater in three additions, tossing vigorously with tongs after each addition. The 4 oz Parmesan cheese freshly grated on a microplane or the finest side of a box grater should melt smoothly into a glossy sauce.

If the sauce looks too thick or the 4 oz Parmesan cheese freshly grated on a Microplane or the finest side of a box grater isn't fully melting, add a splash of reserved 1 cup pasta cooking water reserved before draining (1–2 tablespoons at a time) and toss again. Repeat until the sauce is silky, glossy, and coats the 1 lb fettuccine dried or fresh beautifully. You may use up to ½ cup more 1 cup pasta cooking water reserved before draining total.

Season with freshly ground ½ tsp black pepper freshly ground to taste. Taste for 1 tbsp kosher salt for the pasta water and adjust if needed (the 4 oz Parmesan cheese freshly grated on a Microplane or the finest side of a box grater is quite salty, so you may not need any).

Divide immediately into warm bowls. Garnish with extra 4 oz Parmesan cheese freshly grated on a Microplane or the finest side of a box grater and a sprinkle of fresh fresh parsley finely chopped if desired. Serve right away — Alfredo waits for no one.