Martha Stewart 3 Ingredient Alfredo Recipe

This silky, rich Martha Stewart 3 Ingredient Alfredo Recipe is made with just pasta, butter, and parmesan, and is ready in about 15 minutes. The magic happens when you whip the butter and cheese together beforehand, creating a foolproof emulsion that coats the hot noodles instantly. I used to think Alfredo needed heavy cream to be luxurious, but this method proved me completely wrong.

What I Learned Making This

I have always associated “Alfredo” with pints of heavy cream and a skillet simmering on the stove, so Martha’s method of using just butter and cheese felt like a risk. The biggest surprise was the texture; by whipping the softened butter and grated parmesan into a paste first, you avoid that oily separation that often happens when you just toss cheese into a hot pan.

My first attempt taught me one crucial lesson: you cannot skip the pasta water. The whipped butter mixture looks thick and heavy until you splash in that starchy, salty cooking liquid, which instantly transforms it into a glossy, restaurant-quality sauce that clings to every strand of fettuccine.

Martha Stewart 3 Ingredient Alfredo Recipe Ingredients

• 1 pound fettuccine pasta
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 1/2 pound (approx. 2 generous cups) freshly grated Parmesan cheese
• Coarse salt and freshly ground black pepper

How To Make Martha Stewart 3 Ingredient Alfredo Recipe

1. Whip the Base: While your water heats up, place the softened butter and grated Parmesan cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is combined and looks like a thick, creamy frosting.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente (usually 10-12 minutes).
3. Reserve Water: Before draining, carefully scoop out 1 to 2 cups of the starchy pasta cooking water. You will need this to make the sauce creamy.
4. Create the Emulsion: Drain the pasta and immediately transfer the hot noodles directly into the mixer bowl with the butter-cheese mixture. Add about 1/2 cup of the hot reserved pasta water.
5. Toss and Serve: Turn the mixer on low (or use tongs) to toss the pasta with the mixture. The residual heat will melt the cheese and butter, creating a glossy sauce. Add more pasta water a splash at a time until it reaches your desired consistency. Season with black pepper and serve immediately.

Recipe Tips

• Grate Your Own Cheese: Never use pre-shredded cheese for this recipe. It contains anti-caking agents (like cellulose) that prevent it from melting into a smooth sauce, resulting in a gritty texture.
• Soft Butter is Key: If your butter is cold, it won’t whip into the cheese properly. Leave it on the counter for at least an hour before starting, or the sauce won’t emulsify.
• Work Quickly: The heat from the pasta is the only heat source cooking the sauce. Have your mixer ready and your cheese grated before the pasta is done boiling so you can toss it while it is piping hot.

What To Serve With Fettuccine Alfredo

Since this dish is incredibly rich, I like to pair it with something acidic or fresh to cut through the fat, such as a crisp arugula salad with lemon vinaigrette. If you want a protein, simple grilled chicken breast or garlic shrimp works perfectly without overpowering the delicate cheese flavor.

How To Store

Authentic Alfredo is best eaten immediately as the emulsion breaks down as it cools. If you have leftovers, store them in the fridge for up to 2 days, but be aware the butter will separate when reheated. To revive it, warm it gently in a skillet with a splash of water, stirring constantly to help the sauce come back together.

FAQs

Can I use salted butter?
Yes, but be careful with the pasta water. Since Parmesan is naturally salty and you are using salted pasta water, unsalted butter gives you more control over the final flavor.

Do I need a stand mixer?
Not necessarily. While Martha uses a stand mixer, you can beat the butter and cheese together in a large bowl with a wooden spoon or handheld electric mixer, then toss the hot pasta in that same bowl.

Why is my sauce clumpy?
This usually happens if the cheese wasn’t grated finely enough or if the pasta wasn’t hot enough when added. Ensure the pasta goes straight from the pot to the bowl without sitting.

Nutrition

• Calories: 850 kcal
• Total Fat: 55g
• Saturated Fat: 35g
• Cholesterol: 170mg
• Sodium: 950mg
• Total Carbohydrate: 85g
• Protein: 25g

Try More Recipes:

• Martha Stewart Key Lime Pie Recipe
• Martha Stewart Turkey In Parchment Paper Recipe
• Martha Stewart Upside Down Turkey Recipe