Food & Cooking Recipes Ingredients Pasta and Grains Martha's 3-Ingredient Fettuccine Alfredo 4.2 (6) 3 Reviews Just three ingredients create a rich, silky pasta. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 5, 2024 Rate PRINT Share Servings: 4 As simple and classic as can be, fettuccine Alfredo is popular for good reason. Butter, Parmesan cheese, and pasta is an irresistible combination—yes, this favorite is made with only those three ingredients. The dish is thought to have been invented about a hundred years ago by Alfredo di Lelio, who served it at his restaurant in Rome. Martha’s version is easy and much like the original, but you will need to get out your mixer to combine the cheese and butter—trust us, it’s well worth it. The dish tastes creamy, but is cream free. Some versions add heavy cream to the sauce, but there’s no need—one bite of Martha’s fettuccine Alfredo and you’ll agree. Bryan Gardner 16 Classic Italian Pasta Recipes Everyone Should Know How to Make 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 Directions Beat butter and Parmesan together: Using an electric mixer, beat butter and Parmesan until creamy. Season with a pinch of pepper. Cook fettuccine: Cook fettuccine in a large pot of boiling salted water, according to package instructions, until al dente, about 12 minutes. Reserve about 1 cup of cooking water; drain pasta. Add fettuccine to butter-cheese mixture: Add fettuccine to mixer. 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. 5 More Alfredo Pasta Recipes to Try: Fettuccine Alfredo With Cauliflower and Peas Missy Robbins's Fettuccine Alfredo Pasta Alfredo With Lemon and Asparagus Chicken Alfredo With Fettuccine Cream-Free Shrimp Alfredo Originally appeared: Martha Stewart's Cooking School Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.