Step 1

Warm a large oven-safe bowl on lowest setting of your oven while you bring a large pot with 3 quarts of water to a boil for the pasta

Step 2

Warm shallow bowls for individual servings, as well

Step 3

Listicle: Rachael Ray Bubble & Brown 4

Step 4

5-Quart Oval Baker Salt the water with 2 teaspoons of salt

Step 5

Remove the large bowl from the oven and line it with the butter, including up the sides of the bowl

Step 6

Cook pasta 2 minutes, then transfer to the bowl with tongs and toss until butter is fully melted and coats the fettuccine

Step 7

Reserve 1 ½ cups of the cooking water

Step 8

Add ½ cup of the water to the pasta and about two-thirds of the cheese, but only a handful of cheese at a time, tossing continuously and adding more cheese a handful at a time until it is fully emulsified

Step 9

Add more pasta water as needed as you work through the cheese

Step 10

Place the remaining cheese in a small dish to pass at table

Step 11

Adjust salt to taste and serve the pasta in warm shallow bowls