3-Ingredient Fettuccine Alfredo

Prep Time:
30 mins
Total Time:
30 mins

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

  • ½ pound grated Parmesan cheese, plus more for serving

  • Salt

  • 1 pound fettuccine


  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.

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