This delicious pasta recipe is courtesy of Russell Bellanca from Alfredo of Rome.

• Coarse salt and freshly ground pepper
• 1 pound fettuccine
• 1 cup (2 sticks) unsalted butter, room temperature
• 8 ounces freshly grated Parmigiano-Reggiano, plus more for serving

1. Bring a large pot of water to a boil. Add salt; return to a boil. Add fettuccine and cook until al dente according to package directions.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, cheese, and pepper until mixture becomes smooth, about 5 minutes.
3. Drain fettuccine, reserving ¼ cup of the cooking water. Toss fettuccine with cheese mixture and reserved cooking water until completely incorporated. Serve immediately with additional cheese sprinkled on top, if desired.

Serves 2 to 4.