3-Ingredient Fettucine Alfredo
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.
Pairs Well With
This 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.