- Servings: 4
Photography: Bryan Gardner
Source: Martha Stewart's Cooking School
- 2 sticks butter, room temperature
- 1/2 pound grated Parmesan cheese, plus more for serving
- Coarse salt and freshly ground black pepper
- 1 pound fettuccine
Using an electric mixer, beat butter and Parmesan until creamy. Season with a pinch of pepper.
Cook fettuccine in a large pot of boiling salted water, according to package instructions, until al dente, about 12 minutes. Reserve about 1 cup of cooking water; drain pasta.
Add fettuccine to mixer. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water as needed. Serve with additional cheese.