3-Ingredient Fettuccine Alfredo
Source: Everyday Food Martha Stewart
Note: This recipe for fettuccine alfredo is Marthas favorite. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.
2 sticks butter
1/2 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.
4 servings