Fettuccine Alfredo

Put two to three teaspoons of salt in a large pot, fill with water, cover and bring to a boil over medium-high heat.

Measure the cream and freshly grate the Parmesan. Press the garlic through a garlic press.

Add the fettuccine to the boiling water and move it around with tongs at the start and again later so it does not stick; cook until al dente.

In a large pan over medium heat, melt the butter. (European-style butter, with less water, crackles less.) Add more butter if a lot splatters out.

Add the garlic and stir constantly about 30 seconds, until fragrant, without burning.

Stir in the cream and cook about a minute, until warm and bubbly; Parmesan added to a cold mixture will not melt and may break.

Sprinkle in the Parmesan and stir. Save at least a quarter cup of the pasta water, since the sauce thickens as it cools and the pasta absorbs liquid from it.