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.
- 2 sticks butter
- 1/2 pound grated Parmesan cheese, plus more for serving
- 1 pound fettuccine
Using an electric mixer, beat butter and Parmesan until creamy.
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.
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.