Fettuccine Alfredo is loved by creatures of comfort for good reason. I love it, you love it and even Goldie Hawn loves it. You can head to Olive Garden, Cheesecake Factory or a local Italian restaurant to order a mean plate of Alfredo pasta, but eating out these days can be really expensive and making fettuccine Alfredo pasta at home is not as complicated as you’d think. In fact, you can whip up a version of the dish without a trip to the grocery store. Enter Martha Stewart’s three-ingredient fettuccine Alfredo recipe.
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What Makes Martha Stewart’s 3-Ingredient Fettuccine Alfredo So Special
It is said that Roman restaurateur, Alfredo de Lelio, created fettuccine Alfredo for his pregnant wife back in 1908. To make it, the cook used just three simple ingredients: fresh Fettuccine pasta, butter and Parmesan cheese. Alfredo’s pasta dish gained worldwide attention after Hollywood actors Douglas Fairbanks and Mary Pickford visited Rome in the 1920s and they fell head over heels with fettuccine Alfredo—so much so, they requested the recipe.
Fettuccine Alfredo has evolved since its early days, but Martha’s recipe stays true to the original recipe by only calling for the three foundational ingredients. But here’s where Martha puts a modern spin on the classic: she uses an electric mixer to combine the butter and cheese together before she tosses the cooked pasta directly in the mixer bowl. Even without a drop of cream, her dish is impossibly creamy. You’re guaranteed to feel so cozy once you dig into this inexpensive recipe for a luxurious-tasting meal.
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How To Make Martha Stewart’s 3-Ingredient Fettuccine Alfredo
The original recipe is posted on Martha Stewart’s website but here’s a quick rundown of how to make the dish:
Martha’s version of fettuccine Alfredo starts by beating butter and grated Parmesan cheese in an electric mixer fitted with a paddle attachment until creamy. The mixture is seasoned with black pepper. The fettuccine pasta noodles are then cooked until al dente according to package directions. Lastly, the pasta and some of its starchy cooking water is added to the mixer bowl with the Parmesan butter mixture and a creamy, comforting fettuccine Alfredo pasta comes to life in under 30 minutes. Divide into serving bowls (or eat straight out of the mixer bowl) with more Parmesan cheese on top.
This pasta is delicious on its own, but it would also pair wonderfully with side dishes like garlic bread, Caesar salad or even roasted vegetables like asparagus. For a boost of protein, you can top the pasta with shrimp scampi or grilled chicken.
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