This delicious Alfredo Fettuccine by Martha Stewart is a creamy, comforting dish that’s quick and easy to make. With just a few simple ingredients like butter and Parmesan, you can whip up a hot, satisfying meal in no time. Perfect for busy weeknights or special occasions!
Recipe Ingredients:
- 2 sticks butter, room temperature
- ½ pound grated Parmesan cheese, plus more for serving
- Coarse salt and freshly ground black pepper
- 1 pound fettuccine
How To Make Alfredo Fettuccine?
- Beat butter and Parmesan together: Using an electric mixer, beat the butter and Parmesan cheese until creamy. Season with a pinch of black pepper.
- Cook the fettuccine: Cook the fettuccine in a large pot of boiling salted water according to the package instructions until al dente (about 12 minutes). Reserve 1 cup (240ml) of the cooking water, then drain the pasta.
- Combine pasta with the cheese mixture: Add the hot fettuccine to the butter-cheese mixture. Toss the pasta with ½ teaspoon of salt, the cheese mixture, and ¼ cup (60ml) of the reserved pasta water. Gradually add more pasta water as needed until the sauce coats the pasta evenly.
- Serve: Serve immediately with additional grated Parmesan cheese on top.
Recipe Tips:
- Use fresh Parmesan: Freshly grated Parmesan gives the sauce a smoother, richer flavor compared to pre-grated cheese.
- Save pasta water: The reserved pasta water helps make the sauce creamy and helps it stick to the pasta. Don’t forget to save some!
- Don’t overcook the pasta: Cook the fettuccine until just al dente, as it will continue to cook in the sauce and become too soft if overcooked.
- Toss pasta while hot: Add the pasta to the cheese mixture while it’s still hot so the sauce melts evenly and coats the noodles perfectly.
- Adjust the sauce consistency: If the sauce is too thick, add more pasta water, a little at a time, until you reach the desired creaminess.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Alfredo Fettuccine cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Alfredo Fettuccine can be frozen for up to 1 month. Let it cool completely, then transfer it to an airtight container or freezer bag. To thaw, place it in the fridge overnight.
- Reheat: Preheat the oven to 350°F (175°C). Place the fettuccine in an oven-safe dish, cover with foil, and heat for about 15-20 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 200g)
- Calories: 410
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 450mg
- Total Carbohydrate: 59g
- Dietary Fiber: 5g
- Sugars: 12g
- Protein: 21g
Check out More Recipes:
- Martha Stewart Eggplant Parmesan
- Martha Stewart Chicken Salad
- Martha Stewart Chicken And Dumplings
- Martha Stewart Roast Chicken
Martha Stewart Alfredo Fettuccine
Description
This delicious Alfredo Fettuccine by Martha Stewart is a creamy, comforting dish that’s quick and easy to make. With just a few simple ingredients like butter and Parmesan, you can whip up a hot, satisfying meal in no time. Perfect for busy weeknights or special occasions!
Ingredients
Instructions
- Beat butter and Parmesan together: Using an electric mixer, beat the butter and Parmesan cheese until creamy. Season with a pinch of black pepper.
- Cook the fettuccine: Cook the fettuccine in a large pot of boiling salted water according to the package instructions until al dente (about 12 minutes). Reserve 1 cup (240ml) of the cooking water, then drain the pasta.
- Combine pasta with the cheese mixture: Add the hot fettuccine to the butter-cheese mixture. Toss the pasta with ½ teaspoon of salt, the cheese mixture, and ¼ cup (60ml) of the reserved pasta water. Gradually add more pasta water as needed until the sauce coats the pasta evenly.
- Serve: Serve immediately with additional grated Parmesan cheese on top.
Notes
Adjust the sauce consistency: If the sauce is too thick, add more pasta water, a little at a time, until you reach the desired creaminess.- Use fresh Parmesan: Freshly grated Parmesan gives the sauce a smoother, richer flavor compared to pre-grated cheese.
- Save pasta water: The reserved pasta water helps make the sauce creamy and helps it stick to the pasta. Don’t forget to save some!
- Don’t overcook the pasta: Cook the fettuccine until just al dente, as it will continue to cook in the sauce and become too soft if overcooked.
Toss pasta while hot: Add the pasta to the cheese mixture while it’s still hot so the sauce melts evenly and coats the noodles perfectly. - Toss pasta while hot: Add the pasta to the cheese mixture while it’s still hot so the sauce melts evenly and coats the noodles perfectly.
Martha Stewart Alfredo Fettuccine