- Cooking Time:
- Preparation Time:
- 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.
NotesThis 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.
Cooking On The Weekends - For The Love of Food!
Growers' Giveback Potluck
Just Desserts - Top 20 from the Culinary Alchemy BlogSee More
Susan's Spicy Mac And Cheese Ala Karl: Desperate Housewives
Soggy Saturday Wings by C.C. Chapman
Recipe in a Jar by Kodak Easy ShareSee More