- Cooking Time:
- Preparation Time:
BackstoryThis is one of Martha Stewart's favorite recipes. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City. My hubby and I love this restaurant and were ecstatic to be able to make it at home! Very easy and fast, but sorry... not for the health-conscious! Serves 2.
- 1 stick butter
- 1/4 pound grated Parmesan cheese, plus more for serving
- 1/2 pound fettuccine
- Using an electric mixer, beat butter and Parmesan until creamy.
- In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
- Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.