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Fettuccine Albert Fredo

1 stick of butter
1 bunch of scallions, chopped -- white and light greens separated from dark greens
2 cloves of garlic, chopped
the zest of one lemon
a pound of fettuccine
rather a lot of Parmesan cheese (about a cup, grated)
maybe some black pepper
salt

Bring a pot of water to a boil and season it with salt. Add the pasta and begin cooking it until it is al(bert) dente.

Melt the butter in a large pan or Dutch oven. Add the garlic, and the white and light green parts of the scallions and sauté them until they are wilted down and the garlic is soft.

Once the pasta is cooked, drain it, reserving the pasta water, and transfer it to a large mixing bowl. Add the butter/scallion/garlic mixture, as well as the scallions greens. Ladle in some pasta water and toss it vigorously until well combined. Add in the parmesan cheese and continue stirring vigorously until the cheese is melted and incorporated, adding more water and cheese until you have a perfectly glossy pasta. Season it to taste with salt and pepper and eat it immediately.