3-Ingredient Fettuccine Alfredo

399 Ratings
  • 5 62
  • 4 57
  • 3 172
  • 2 79
  • 1 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

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Read the full recipe after the video.

Recipe Summary test

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)

399 Ratings
  • 5 62
  • 4 57
  • 3 172
  • 2 79
  • 1 29
Martha Stewart Member
11/29/2018
Worked perfectly, I used to use cream to make my fettuccine Alfredo,not any more!
Martha Stewart Member
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.
Martha Stewart Member
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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Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
12/15/2014
Is it four ounces of eight ounces of butter ?
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Martha Stewart Member
11/20/2014
Must be awful, Alfredo has cream....
Martha Stewart Member
07/14/2014
@Ilsa you're supposed to keep stirring it until it comes together (this takes a really long time)
Martha Stewart Member
12/30/2013
So easy yet so decadent.
Martha Stewart Member
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?
Martha Stewart Member
08/31/2012
this sounds so good!!
Martha Stewart Member
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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