Martha Stewart's 3-Ingredient Fettuccine Alfredo in Under 30 Minutes
- Bruce Coffman
- Jan 9
- 2 min read
Not something you'd want to serve all the time with all the fat, calories and carbs, but super easy, quick and affordable for a decadent splurge. Martha's original article and recipe include a video to walk you through prep, so I'll link to it at the end.
I'm wondering if you could concoct a healthier, lighter version with whole wheat fettucine noodles and Greek yogurt instead of the butter. Would be worth a shot.
A great side would be a light, refreshing cucumber salad and I have some great cucumber salad recipes just for you!
For dessert, Jackie Kennedy's favorite Strawberries Romanoff would be awesome. Not too rich after all those carbs and also easy and inexpensive to whip up. See the Strawberries Romanoff recipe here.
Ingredients
2 sticks unsalted butter, room temperature
½ pound grated Parmesan cheese, plus more for serving
Coarse salt and freshly ground black pepper
1 pound fettuccine
Directions
Beat butter and Parmesan together:
Using an electric mixer, beat butter and Parmesan until creamy. Season with a pinch of pepper.
Cook fettuccine:
Cook fettuccine in a large pot of boiling salted water, according to package instructions, until al dente, about 12 minutes. Reserve about 1 cup of cooking water; drain pasta.
Add fettuccine to butter-cheese mixture:
Add fettuccine to mixer. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water as needed. Serve immediately with additional cheese.
Pretty easy and sounds delicious. No heavy cream like a lot of recipes call for. Many people in the comments said the original recipes for fettuccini alfredo did not include heavy cream or garlic like nearly everybody uses now. Here's Martha's original fettuccini alfredo article with video.
Need budget friendly cookware?
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