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.
Everyday Food, January/February 2003
- Prep Time 30 minutes
- Total Time 30 minutes
- Serves 4
Yield Serves 2 to 4
- 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.
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