3-Ingredient Fettuccine Alfredo

Rating: 3.11 stars
398 Ratings
  • 5 star values: 61
  • 4 star values: 57
  • 3 star values: 172
  • 2 star values: 79
  • 1 star values: 29

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

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Directions

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

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  • 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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Reviews (12)

398 Ratings
  • 5 star values: 61
  • 4 star values: 57
  • 3 star values: 172
  • 2 star values: 79
  • 1 star values: 29
Anonymous
Rating: 5 stars
11/29/2018
Worked perfectly, I used to use cream to make my fettuccine Alfredo,not any more!
Anonymous
Rating: 5 stars
05/08/2018
Every time I have made this I try a slightly different order-sometimes it is creamier or stickier depending on which way I do it but it is always rich and delicious.
Anonymous
Rating: 5 stars
10/08/2015
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.
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Anonymous
Rating: 5 stars
05/20/2015
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.
Anonymous
Rating: Unrated
04/26/2015
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.
Anonymous
Rating: Unrated
12/15/2014
Is it four ounces of eight ounces of butter ?
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Anonymous
Rating: Unrated
11/20/2014
Must be awful, Alfredo has cream....
Anonymous
Rating: Unrated
07/14/2014
@Ilsa you're supposed to keep stirring it until it comes together (this takes a really long time)
Anonymous
Rating: 4 stars
12/30/2013
So easy yet so decadent.
Anonymous
Rating: Unrated
09/19/2012
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?
Anonymous
Rating: Unrated
08/31/2012
this sounds so good!!
Anonymous
Rating: Unrated
09/02/2011
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. ..
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