salted water to a boil and cook the fettuccine until just shy of al dente. Before draining, reserve at least a cup of the starchy cooking water.
While the pasta finishes cooking, heat a large skillet over medium-low heat. Add a generous amount of freshly ground black pepper and toast it briefly, just until fragrant.
Add the butter and let it melt gently into the pepper. Avoid letting it brown.
Drain the fettuccine while it is still slightly firm and transfer it directly to the skillet. Toss vigorously so the
