Heirloom Wheat Campanelle with Real Italian Alfredo Sauce

Ingredients:
16oz Pastificio Heirloom Wheat Campanelle
3/4 stick unsalted butter, cut into small pieces
1 cup finely grated Parmigiano Reggiano, plus more for serving
Freshly ground black pepper
I know, lots of butter and cheese! But super simple and delicious - the Italian way, without the cream. Get the best version of those two ingredients you can find.

How To:
Cook pasta as per pasta box instructions, with some extra water.

While pasta is cooking, add 1 cup pasta water to a large skillet. Bring to a simmer, whisk in butter, little by little until melted. Whisking constantly, gradually add cheese, making sure it's completely melted and incorporated before adding more. Once pasta is al dente, add pasta and toss to coat, adding more pasta cooking water as needed, until sauce blankets Campanelle completely. Serve it hot with lots of Parmigiano Reggiano!

Buon appetito!
Adapted from Bon Appetit magazine.