Start by boiling a large pot of salted water. Once it reaches a rolling boil, add the fettuccine. Cook according to the package instructions, usually about 8-10 minutes. Al dente is the goal—cooked but still a little firm.

While your pasta cooks, melt the butter in a large skillet over medium heat. The butter should bubble but not brown—this is about gentle heat to keep it creamy.

Once the fettuccine is cooked, reserve about a cup of the pasta water and then drain the rest. Add the drained pasta to the skillet with the butter. Toss gently to coat all the noodles in that luscious butter.

While the pasta is still warm, sprinkle in the freshly grated Parmesan cheese, garlic powder, salt, and black pepper. Mix everything together thoroughly. If it feels a little dry, add back a splash of that reserved pasta water. This helps create the perfect creamy texture.

Finish off your dish by adding chopped fresh parsley and toasted pine nuts. The nuts add a delightful crunch. Serve immediately, and enjoy every twirl of your fork!