Fettuccine Alfredo II

I got this recipe from my brother who makes the best food! 

¾ lb. dried fettuccine

7 Tbsp. butter, divided

½-1 cup finely grated Parmigiano-Reggiano cheese

2/3 cups heavy cream

¼ tsp. salt

¼ tsp. pepper

Cook fettuccine according to package directions with salt, reserving ¼ cup of liquid when finished cooking. Drain pasta. Thinly slice 3 Tbsp. of butter and set aside. When pasta is cooked, melt 4 Tbsp. butter in a frying pan over low heat. Add pasta and toss to coat, lifting strands with tongs. Add cheese, reserved pasta water, cream, the 3 Tbsp. of set-aside butter, salt and pepper. Toss to combine well. Sprinkle with cheese and serve immediately.

I love adding crumbled bacon to this, or broccoli. Yum!