Martha Stewart’s 3-Ingredient Fettuccine Alfredo is as simple as it gets but delivers the rich, creamy flavor you crave. Made with butter, Parmesan, and fettuccine, this recipe highlights the magic of minimal ingredients—allowing each component to shine. Whether you’re short on time or looking for a classic, indulgent dish, this quick and easy pasta is sure to impress.
Why Everyone Will Love This Recipe
- Quick and easy: Only 3 ingredients and 15 minutes needed
- Rich and creamy: Velvety Parmesan and butter make the perfect Alfredo sauce
- Minimal prep: No fancy ingredients or extra steps
- Authentic flavor: Just like classic Italian Alfredo but simplified
- Perfect for weeknights: Quick, comforting dinner for busy evenings
What Makes Martha Stewart’s Fettuccine Alfredo So Special?
This simple yet delicious dish strips away unnecessary ingredients, focusing on quality and flavor. With just butter, Parmesan, and fettuccine, the creamy Alfredo sauce comes together quickly without the need for heavy cream or egg yolks, making it light but indulgent. It’s the ultimate no-fuss comfort food.
Cooking Tips for Best Results
- Use room temperature butter for easier mixing with the Parmesan cheese.
- Reserve some pasta water—it helps emulsify the sauce and makes it extra creamy.
- Don’t overcook the pasta—aim for al dente for the best texture.
- Add extra cheese to your taste for a richer flavor.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! While fettuccine is traditional, linguine, penne, or spaghetti will work just as well.
Can I make this ahead of time?
It’s best to serve this dish immediately after tossing the pasta with the sauce for the creamiest texture. However, you can make the sauce ahead and reheat it gently before mixing with freshly cooked pasta.
Can I use a different cheese?
Parmesan is key to the flavor, but Pecorino Romano or Grana Padano can be used as alternatives for a slightly different taste.
Why does this recipe only have 3 ingredients?
This version simplifies the classic Alfredo sauce, removing the need for cream or egg yolks, while still achieving a rich, creamy result with butter and Parmesan.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water or milk to loosen the sauce.
How to Freeze
This recipe doesn’t freeze well because the sauce can separate when reheated. It’s best enjoyed fresh.
Ingredients
- 2 sticks (1 cup) butter, room temperature
- ½ pound (about 2 cups) grated Parmesan cheese, plus more for serving
- Coarse salt and freshly ground black pepper
- 1 pound fettuccine
How to Make Martha Stewart’s 3-Ingredient Fettuccine Alfredo
- In the bowl of an electric mixer, beat the butter and Parmesan cheese until smooth and creamy. Season with a pinch of black pepper to taste. Set aside.
- In a large pot of boiling salted water, cook the fettuccine according to package instructions (about 12 minutes) until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Add the cooked fettuccine to the butter and Parmesan mixture. Toss gently to combine. Add ½ teaspoon of salt and ¼ cup pasta water. Keep tossing until the sauce is creamy. If needed, add more pasta water to achieve your desired consistency.
- Serve immediately with extra Parmesan cheese on top. Enjoy!
Serving Suggestions
- Serve with a side salad for a well-rounded meal
- Top with grilled chicken or sautéed shrimp for added protein
- Add a sprinkle of fresh parsley or cracked black pepper for garnish
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