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Fettuccine Alfredo

  • 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


  1. Using an electric mixer, beat butter and Parmesan until creamy. Season with a pinch of pepper.

  2. 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.

  3. 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.


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