Part 4/6:
Once the water has boiled, add in one pound of fettuccine, stirring gently to ensure it doesn’t stick together. Meanwhile, prepare your sauce by melting half a cup (113 grams) of butter in a separate pan over medium heat. John points out that if you dislike the sound of sizzling butter, opting for European-style butter, which has less water, can help minimize the splatter.
As the butter melts, it's time to add the garlic. Cook it just until fragrant—around 30 seconds—stirring frequently. The combination of butter and garlic creates an irresistible aroma that sets the stage for the creamy richness to come.