Martha's 3-Ingredient Fettuccine Alfredo
This recipe delivers a classic, minimalist Fettuccine Alfredo using just three core ingredients: butter, Parmesan cheese, and fettuccine. The magic lies in creating a luxurious, creamy sauce by emulsifying the rich butter and cheese with starchy pasta water, resulting in a simple yet incredibly satisfying Italian dish. It's quick, elegant, and perfect for a comforting meal.
Equipment
- 1 Large Stockpot For cooking the fettuccine
- 1 Tongs For tossing the pasta and sauce
- 1 Cheese Grater For freshly grating Parmesan cheese
- 1 Large Serving Bowl For mixing and serving the pasta
Ingredients
Main
- 2 sticks butter room temperature
- ½ pound grated Parmesan cheese plus more for serving
- Coarse salt and freshly ground black pepper
- 1 pound fettuccine
Instructions
- Bring a large pot of generously salted water to a rolling boil.
- Add fettuccine to the boiling water and cook according to package directions until al dente.
- Before draining, reserve about 1 to 1.5 cups of the starchy pasta water.
- Drain the cooked fettuccine thoroughly, but do not rinse.
- Return the hot pasta to the empty pot or a large serving bowl.
- Immediately add the room-temperature butter to the hot pasta and toss until it begins to melt and coat the noodles.
- Gradually add about half of the grated Parmesan cheese, tossing vigorously to combine.
- Slowly add the reserved pasta water, a tablespoon at a time, continuously tossing the pasta to create a smooth, creamy emulsified sauce.
- Continue adding Parmesan and pasta water alternately, tossing until the sauce reaches your desired consistency and coats the pasta beautifully.
- Season generously with coarse salt and freshly ground black pepper. Serve immediately with extra Parmesan.
Notes
The success of this simple Alfredo lies in the emulsification. Ensure your butter is at room temperature to help it melt smoothly into the hot pasta and combine with the starchy pasta water and Parmesan. Always use freshly grated, high-quality Parmesan for the best flavor and melt; pre-shredded varieties often contain anti-caking agents that hinder a smooth sauce. Do not drain all the pasta water – it's crucial for creating the creamy consistency. Add it gradually, tossing constantly, until the sauce coats the pasta beautifully. For an authentic touch, a tiny pinch of freshly grated nutmeg can elevate the flavor. Serve immediately as Alfredo does not hold well.