Start by bringing a large pot of salted water to a rolling boil. Once boiled, add your fettuccine. Cook according to the package instructions until al dente. This typically takes about 8-10 minutes, but check your pasta for the perfect bite. You want a delicate chew, not mush!

Once cooked, reserve about a cup of that starchy pasta water. It will work wonders later in this recipe. Then drain the pasta well, but don’t rinse. The starchy coating helps your sauce cling to the noodles.

In a large skillet over low heat, combine the olive oil and butter. Let the butter melt gently without browning. Keep stirring as it melts so that it combines with the olive oil. A gentle simmer is what we’re aiming for.

After the butter is fully melted and bubbly but not browned, stir in the garlic powder. This brings in a toasty aroma that tantalizes the senses. Add a pinch of salt and freshly cracked black pepper.

Now, add the drained fettuccine to the skillet. Toss the pasta gently in the melting butter mixture. Use tongs for a smooth integration—this is where the magic happens. Time to add a splash of your reserved pasta water if you want a silkier consistency.

Finally, at the last moment, sprinkle over the freshly grated Parmesan. Toss it until it’s melted into the noodles. The warmth of the pasta will coax the cheese into a creamy goodness that coats each strand.