Three Ingredient Fettuccini Alfredo

This recipe comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.

FORMULA:

2 sticks butter

1/2 pound grated parmesan cheese, plus more for serving

Salt

1 pound fettuccine

PROCESS:

1. Using an electric mixer, beat butter and Parmesan until creamy.

2. In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.

3. Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of pasta water. Add more pasta water, as needed. Serve with additional cheese.