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3-Ingredient Fettuccine Alfredo

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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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2003

Ingredients

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

Directions

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

  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. 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.

Reviews Add a comment

  • jennyfluteplay1
    8 OCT, 2015
    I made this tonight with homemade noodles and LOVED it! This is fettuccine as it's mean to be. If you simply follow the recipe and also understand that cream is not needed, you'll easily recreate this 5 star recipe. My family couldn't get enough.
    Reply
  • needaname15
    20 MAY, 2015
    I prepared this meal last night with rave reviews - I also added shrimp that was steamed separately with Old Bay (that flavor did NOT transmit onto the fetticini alfredo). My Son is enjoying leftovers tonight. I would highly recommend primarily because it is an easily prepared meal with a hint of elegance served with a nice side salad and a appropriate glass of wine.
    Reply
    • geppetto_1955y
      22 OCT, 2015
      to needaname: Alfredo is a NAME therefore capitalize it! and F E T T U C C I N E!!!!
      • theo23rdyahoo
        29 DEC, 2015
        Lighten up, relax.
  • kangelique
    26 APR, 2015
    I used 8oz of butter, a 16oz can of parmesan, some garlic, some pepper (roughly 1/4tsp) and blended fully in my mixer while my pasta cooked. Took out 1/4 liquid Oz of pasta water, drained my pasta, returned to stove on low heat, added water first then mixture. Stirred it around til creamy/cheesy and it was soooo good. Basil is a great topper.
    Reply
    • theo23rdyahoo
      29 DEC, 2015
      A "can" of cheese? Try using real parmesan; you'll never use that awful Kraft junk again.
    • needaname15
      20 MAY, 2015
      I prepared this last night - with 2 sticks of butter and 8 oz of parm - with shrimp steamed in Old Bay separetly. It was delicious. My Mom also suggested throwing spinach into the mix - and I am wondering about some broccoli rabe myself. If you are spending decent money on the parmesan you may NOT want to add something extra but it is a thought. My Son took our leftovers from last night home and is enjoying them tonight.
  • lindamdavis2
    15 DEC, 2014
    Is it four ounces of eight ounces of butter ?
    Reply
  • MS11489961
    20 NOV, 2014
    Must be awful, Alfredo has cream....
    Reply
    • theo23rdyahoo
      29 DEC, 2015
      Incorrect. Authentic fettuccini Alfredo uses no cream, only butter and cheese. The secret is to use very high quality butter.
  • loleah
    14 JUL, 2014
    @Ilsa you're supposed to keep stirring it until it comes together (this takes a really long time)
    Reply
  • kvnsgrl
    30 DEC, 2013
    So easy yet so decadent.
    Reply
  • 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?
    Reply
    • Imuetinyani
      23 DEC, 2014
      You were supposed to mix it in a bowl than add it to the already boiled pasta
  • Diana Taberner
    31 AUG, 2012
    this sounds so good!!
    Reply
  • 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. ..
    Reply