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Martha's Favorite

Martha's Favorite

3-Ingredient Fettuccine Alfredo

This recipe for fettuccine alfredo is Martha's favorite. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.

  • prep: 30 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 2 sticks butter
  • 1/2 pound grated Parmesan cheese, plus more for serving
  • Salt
  • 1 pound fettuccine

Directions

  1. Step 1

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

  2. Step 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. Step 3

    Return fettuccine to warm pot. 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.

Source
Everyday Food, January/February 2003

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Reviews (56)

  • loleah 14 Jul, 2014

    @Ilsa you're supposed to keep stirring it until it comes together (this takes a really long time)

  • kvnsgrl 30 Dec, 2013

    So easy yet so decadent.

  • Ilsa Beauchamp 19 Sep, 2012

    Mine turned out awful! I melted the butter in the sauce pan and then added the cheese and it didn't come together! I had to throw the whole thing out. What did I do wrong?

  • Diana Taberner 31 Aug, 2012

    this sounds so good!!

  • kgibson9 2 Sep, 2011

    meh. i keep resorting back to this recipe tho when im cooking for myself only and i get home from work late, and im super tired and lazy.. . basically when i need carbs and cream, and will just shovel down anything anyway. ..

  • Rain55 20 Jun, 2010

    This pasta is delicious! It's super easy and it tastes good with practically anything tossed in!

  • Hritchey 24 Jan, 2010

    I made this for my fiance and he LOVED it!! best recipe ever..

  • PamalaBunny 26 May, 2009

    I made this and it was fantastic! I would make it again, but I feel so guilty even thinking about making it... .

  • DLNEK 27 Jan, 2009

    That's a half stick of butter per person...are you crazy!!!!!

  • CupcakeDesires 26 Jan, 2009

    This was sooooo tasty!! Needed a bit more salt and peper or some seasoning. But oh so good!

  • LaNieves 24 Jan, 2009

    HUUMMM, I MAKE IT ADDING CREME FRAICHE AND WHITE PEPPER, AND ADDITIONAL ROMANO CHEESE, AND OF COURSE, SERVE A SMALL PORTION
    (IF YOU CAN), AND MANGA ONCE A MONTH! BUONO APPETITO

  • Cataja 23 Jan, 2009

    I'm sorry...but I thought this was horrible. Way too much fat. It was a heart attack on a plate. Afterwards I thought I either read the recipe wrong or there was a mistake in it. Won't be making this again.

  • betdavisis 23 Jan, 2009

    I've prepared this recipe and my family loved it! Spectacular! It is high in fat content but one does not eat this way daily. Splurge and enjoy...

  • izzzy 22 Jan, 2009

    soo old fashion with two sticks of butter. my way drain silken tofu heat olive oil and garlic add tofu do not heat add one quarter cup no sodium skn broth whip in blender return to pot until heated toss with cooked pasta add veggies or seafood if you like, now invite lactoce intolerent friends for a feast. from izzzy54@sbcglobal.net

  • rybrkkc 22 Jan, 2009

    Try this, 2 tblsp butter, 1 1/4 cup fat free half and half and 3/4 cup parmesan, mix together over med to high heat until thickened, add some cut up cooked chicken and aspaaragus cut in 1 inch pieces for 1 lb of fettuccine. My family loves this and the calories and fat are so much less than regular alfredo

  • RosalieH 21 Jan, 2009

    I have been to Alfredo's in Rome and trust me, this recipe is the real thing! Using excellent quality Parmigiano-Reggiano is very important and worth the price. The creamier versions can't hold a candle when you use great cheese!

  • pattipoopidoo 21 Jan, 2009

    absolutely delicious. If it's too thick, you're not adding enough pasta water.

    And if you're making Fettucine Alfredo, who expects it to be a light dish? Fettucine Alfredo is fattening, people!

  • missvito 21 Jan, 2009

    This sounds like a heart attack on a plate! I use chicken stock, a little 1/2 n 1/2, and cheese with some nutmeg, as well as about 3/4 stick butter. Yum!

  • pjcberkley 21 Jan, 2009

    I agree with using some cream to make the fettucine a little less thick. Also, the nutmeg is a great ingredient in so many dieshes, including this one. Great ideas below. I like the simplicity of the recipe above, but it's alittle too simple to be great.

  • gibbledbanker 21 Jan, 2009

    Thanks for the info.

  • taramomx3 21 Jan, 2009

    HMMM the different results are puzzling. I usually make my alfredo with chicken broth, a little heavy cream, and add the cheese at the end. Its comes out great. Here's a great tip for any cheese-y dish. Add a little nutmeg to kick up the flavor. You'd be surprised how much nutmeg can enhance alfredo. I also use it in my cheese fondue.

  • drdeb 21 Jan, 2009

    Wow. That's a lot of buter. Half a stick per serving. I guess I'll have to pass on this one!

  • KJAlexander 21 Jan, 2009

    One stick of butter is 8 tbsp. or 1/2 cup or 4 oz. or 113 grams. Remember, this recipe calls for 2 sticks of butter.

  • confusedemmy 21 Jan, 2009

    1 stick = 4oz (4 sticks to the pound).

  • gibbledbanker 21 Jan, 2009

    For us Canadians who buy butter in pounds or 454 grams, how much is a stick of butter? a cup ? 8 oz? 250 Grams?

  • pamudslide 21 Jan, 2009

    Lower Fat than original alfredos by using pasta water in place of heavy cream! Equal parts of cream, butter, and parmesan heated is the ultimate, but for the healthy and health nuts, this is a fine recipe. I added just a little minced garlic, and it was wonderful!

  • Queenlalisa 21 Jan, 2009

    If it is good fettuccine it is loaded with fat and calories. This recipe is probably lower fat than most, most recipes have cream and or cream cheese.

  • eunice2 21 Jan, 2009

    a small side dish or just one of those great comforting meals we all like to have once in a while. everything in moderation.

  • Twizz1ler 21 Jan, 2009

    I looked at that and thought - wow - sounds wonderful and must be killer fattening! LOL - sounds like something great to serve for a small side dish for guests

  • carolinewest 21 Jan, 2009

    In case anyone was wondering, one serving provides 1,072 calories and 64g of fat. Proceed with caution or eat a smaller portion!

  • Beefar 21 Jan, 2009

    And some people wonder why Martha doesn't put the calorie count or nutritional information on her recipes????!!!!!

  • Tryingsomethingnew 17 Nov, 2008

    This is was extremely disappointing. The chese clung to everything, and the whole thing was just awful.

  • Beam_Intuputi 15 Oct, 2008

    This looks yummy. I'll have to try this at home.

  • Beam_Intuputi 15 Oct, 2008

    This looks yummy. I'll have to try this at home.

  • Beam_Intuputi 15 Oct, 2008

    This looks yummy. I'll have to try this at home.

  • Beam_Intuputi 15 Oct, 2008

    This looks yummy. I'll have to try this at home.

  • KidEveryday 5 Oct, 2008

    The Best Recipe Ever..

  • KidEveryday 5 Oct, 2008

    The Best Recipe Ever..

  • saramechelle 30 Jun, 2008

    Delicious but to be used as a side dish only in my opinion.... *very* rich!

  • lora7 29 Jun, 2008

    I made this for dinner tonight and I must have done something wrong. It all started out good, then the more I stirred, the more the cheese seemed to clump together. Was I not suppose to stir it too much?

  • Tara_Peplowski 19 Apr, 2008

    Oh my goodnes....YUMMY! This is one of my family's favorite sinful indulgences. This recipe is awesome and I have not had a problem with the globs of cheese. You should use Parmigiano Regianno as Martha did on her show. Make sure that you cream the cheese and butter well in your stand mixer. Also, if too gooey for your liking you can add more of the reserved pasta water. Highly recommend this recipe!

  • Tara_Peplowski 19 Apr, 2008

    Oh my goodnes....YUMMY! This is one of my family's favorite sinful indulgences. This recipe is awesome and I have not had a problem with the globs of cheese. You should use Parmigiano Regianno as Martha did on her show. Make sure that you cream the cheese and butter well in your stand mixer. Also, if too gooey for your liking you can add more of the reserved pasta water. Highly recommend this recipe!

  • Tara_Peplowski 19 Apr, 2008

    Oh my goodnes....YUMMY! This is one of my family's favorite sinful indulgences. This recipe is awesome and I have not had a problem with the globs of cheese. You should use Parmigiano Regianno as Martha did on her show. Make sure that you cream the cheese and butter well in your stand mixer. Also, if too gooey for your liking you can add more of the reserved pasta water. Highly recommend this recipe!

  • Tara_Peplowski 19 Apr, 2008

    Oh my goodnes....YUMMY! This is one of my family's favorite sinful indulgences. This recipe is awesome and I have not had a problem with the globs of cheese. You should use Parmigiano Regianno as Martha did on her show. Make sure that you cream the cheese and butter well in your stand mixer. Also, if too gooey for your liking you can add more of the reserved pasta water. Highly recommend this recipe!

  • Tara_Peplowski 19 Apr, 2008

    Oh my goodnes....YUMMY! This is one of my family's favorite sinful indulgences. This recipe is awesome and I have not had a problem with the globs of cheese. You should use Parmigiano Regianno as Martha did on her show. Make sure that you cream the cheese and butter well in your stand mixer. Also, if too gooey for your liking you can add more of the reserved pasta water. Highly recommend this recipe!

  • Tara_Peplowski 19 Apr, 2008

    Oh my goodnes....YUMMY! This is one of my family's favorite sinful indulgences. This recipe is awesome and I have not had a problem with the globs of cheese. You should use Parmigiano Regianno as Martha did on her show. Make sure that you cream the cheese and butter well in your stand mixer. Also, if too gooey for your liking you can add more of the reserved pasta water. Highly recommend this recipe!

  • skisunvalley 2 Apr, 2008

    The easiest, best tasting,Fettuccine Alfredo I have ever made. Delicious. I loved it.

  • MaryRW 29 Feb, 2008

    Yikes. Definitely too good to be true.

    As soon as it touches the hot pasta, the butter melts and the cheese immediately globs together in a huge mass. I don't quite know why I expected it to do anything different. I had made sure to use parmeasan I had grated myself just a few minutes prior but I don't think I'd be willing to try this recipe again. That's a huge waste of pasta, butter, and perfectly good cheese.

  • PamalaBunny 19 Feb, 2008

    Fantastic!

  • iepicure 10 Feb, 2008

    This is great. I've had this at the restaurant in NYC. I didn't realize that status of the restaurant when I ate there...was just trying to grab a bite quick before a show. Glad I did, and happy that Martha had the chef on to reveal the recipe. It's simply the easiest and tastiest version ever.

  • Bulldoglvr 17 Jan, 2008

    Fast, easy, tastes great - only Martha could give us something so simple and so great. Forget the calories, make it up somewhere else!

  • CAMugridge 8 Jan, 2008

    I've eaten the same dish at the original Alfredo's restaurant in Rome, Italy. If this is their recipe, then it is truly worth every calorie as a special treat of a meal. Thank you Martha and group for giving us this delicious recipe!

  • AH1162 7 Jan, 2008

    Forgot to mention how much milk. I just eye-ball this recipe to make the desired amount of sauce. Add milk to desired consistancy. You may want to add a little more butter to smooth it down. It's approx. 1-1/2 cups milk or half and half. A great combination is to use 1/2 cup half and half and then the rest with skim milk.

  • AH1162 7 Jan, 2008

    The best recipe is made by making a white sauce and then adding parmesan cheese to the sauce. The sauce can be made with skim milk for those that are watching the fats and you can substitute the butter with Smart Balance. To make a white sauce melt 2 Tablespoons butter in a sauce pan and whisk in 1/4 cup flour while adding half and half (or skim milk) and continue whisking on low heat while it thickens. Then add 1/2 cup grated parmesan cheese. Salt and pepper to taste. Poor over noodles.

  • aerynsun 7 Jan, 2008

    I've been searching for a good fettuccine alfredo recipe, but 2 sticks of butter seems a bit excessive for a meal that feeds two people (my boyfriend and I have large appetites) so I doubt I'll be preparing this one.

  • mmsrjs 30 Dec, 2007

    BEEN LOOKING FOR THIS RECIPE FOR A LONG TIME. THANKS MARTHA. IT IS VERY GOOD, QUICK AND EASY. GREAT WHEN A BALL GAME IS ON