1 (16 quart) pot of water
1 stick butter
4 Tbsps. heavy cream
2 Tbsps. salt
Fresh pasta - if you have a pasta machine, make the fettuccine fresh, or buy a fettuccine made fresh in an Italian pasta shop. Otherwise, buy a good imported brand such as De Secco

While waiting for the large pot of water to boil, melt one stick of sweet butter in a small saucepan. Allow it to melt without sizzling. Add the heavy cream (not milk or half and half), and stir it in. Remove the mixture from the heat. When the water is boiling furiously, throw in two tablespoons of salt. Then plunge the fettuccine in the water. If it is fresh pasta, wait until the water returns to a boil, then count to 20, slowly; the pasta should be perfectly cooked al dente. If you are using packaged fettuccine, figure on about 8 minutes in a rolling boil. Drain the noodles well in a colander, then toss them into the melted butter and cream over low heat. Grate into the mixture about 1 1/2 cups of parmigiano reggiano - that is the true imported Parmesan cheese, and nothing else comes close. Toss together gently for 30 seconds, and serve on a slightly heated plate.