Martha Stewart 3 Ingredient Fettuccine Alfredo Recipe

This silky, rich Martha Stewart 3 Ingredient Fettuccine Alfredo Recipe is made with just pasta, butter, and parmesan, and is ready in 20 minutes. The hot pasta hits the whipped butter and cheese mixture, instantly melting into a glossy, emulsified sauce without a drop of cream. I used to rely on heavy cream for smoothness, but this technique changed how I view the classic Roman dish.

What I Learned Making This

I was skeptical about using a stand mixer for pasta sauce. It feels counterintuitive to whip butter and cheese into a paste before the pasta even touches the pan, but this step is the secret to avoiding clumps. By pre-creaming the fat and cheese, you ensure that the hot pasta water creates an instant, smooth emulsion instead of a greasy separation.

My biggest lesson was the temperature of the butter. If the butter is too cold, it won’t whip properly with the cheese, and you’ll end up with a grainy sauce. Letting the butter soften completely to room temperature allows it to bind with the parmesan, creating that perfect foundation for the starchy pasta water to do its magic.

Martha Stewart 3 Ingredient Fettuccine Alfredo Ingredients

• 1 pound fettuccine pasta
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 1/2 pound (approx. 2.5 cups) Parmigiano-Reggiano, freshly grated
• Reserved pasta water (crucial for the sauce)
• Salt and black pepper to taste

How To Make Martha Stewart 3 Ingredient Fettuccine Alfredo Recipe

1. Whip the Base: Place the room temperature butter and grated Parmigiano-Reggiano in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is thick, creamy, and fully combined.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, usually about 10-12 minutes depending on the brand. Crucial Step: Before draining, reserve at least 1 cup of the starchy pasta water.
3. Create the Sauce: Drain the pasta and immediately add the hot noodles directly into the mixer bowl with the butter-cheese mixture. Add 1/2 cup of the hot reserved pasta water.
4. Toss to Emulsify: Toss the pasta vigorously with tongs (or mix on low speed) until the butter and cheese melt into a glossy, coating sauce. Add more pasta water a splash at a time if the sauce looks too thick. Serve immediately with cracked black pepper.

Recipe Tips

• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting into a smooth sauce. For this 3-ingredient method, you must buy a wedge of Parmigiano-Reggiano and grate it finely.
• Room Temperature Butter: If your butter is cold, it will not cream with the cheese effectively. Leave it out for at least an hour before starting, or the sauce may break.
• The Water Matters: The starchy pasta water is the binder that turns the fat (butter and cheese) into a creamy sauce. Do not skip reserving it, and ensure it is boiling hot when added to the mixer.

What To Serve With Fettuccine Alfredo

Because this dish is incredibly rich with butter and cheese, it pairs best with acidic or bitter sides to cut through the fat. A simple arugula salad with a sharp lemon vinaigrette is the perfect contrast to the heavy pasta.

You can also serve it alongside roasted broccoli or asparagus. The char from roasted vegetables adds a nice textural element, and they are light enough not to weigh down the meal further.

How To Store

Honesty time: this dish does not reheat well. The emulsion of butter and cheese will likely split when cooled and reheated, leaving you with greasy noodles. It is best eaten immediately.

If you absolutely must store leftovers, keep them in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water, whisking vigorously to try and bring the sauce back together.

FAQs

• Can I use salted butter?
  Yes, but be careful with salting your pasta water. Since you are using a large amount of Parmesan (which is salty) and butter, starting with unsalted butter gives you more control over the final flavor.
• Do I need a stand mixer?
  No, you can do this by hand in a large warmed bowl. Use a wooden spoon to mash the butter and cheese together into a paste before adding the hot pasta and tossing vigorously.
• Why is my sauce grainy?
  This usually happens if the cheese wasn’t grated finely enough or if the heat wasn’t sufficient to melt it. Ensure you use freshly grated cheese and that the pasta is piping hot when it hits the bowl.

Nutrition

• Calories: 1050 kcal
• Total Fat: 65g
• Saturated Fat: 40g
• Cholesterol: 195mg
• Sodium: 1200mg
• Total Carbohydrate: 85g
• Protein: 35g

Try More Recipes:

• Martha Stewart Meatloaf 101 Recipe
• Martha Stewart Baked Ziti Recipe
• Martha Stewart Quick Basic Pizza Dough Recipe