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Cook 1 lb. fresh or dry fettuccine or other long pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Meanwhile, mix 1 cup (2 sticks) unsalted butter, room temperature, and 2 Tbsp. Vegemite in a small bowl to combine.
Just before pasta is al dente, scoop out ½ cup pasta cooking liquid and add to a large skillet; bring to a simmer over medium heat.
Using tongs, transfer pasta to skillet. Add Vegemite butter and cook, tossing and adding more pasta cooking liquid if needed, until butter is melted and sauce coats pasta, about 2 minutes. Remove from heat and add 1¾ cups finely grated aged cheddar. Toss vigorously, adding more pasta cooking liquid if needed, until cheese is melted and a silky sauce forms, about 1 minute.
Divide pasta among bowls and top with remaining ¼ cup finely grated aged cheddar, dividing evenly.