Martha Stewart's Fettuccine Alfredo Recipe
Recipe Overview
Overview
Fettuccine Alfredo is a beloved classic that showcases the beauty of simplicity in Italian cooking. With just three main ingredients—fettuccine, Parmesan cheese, and unsalted butter—this dish is both indulgent and easy to prepare. The key lies in the technique: as the pasta cooks, the butter and cheese meld together, creating a rich, creamy sauce that clings to each strand of pasta.
The history of Fettuccine Alfredo adds a charming touch to its appeal. Originally created in a Roman restaurant, it gained popularity when American actors Douglas Fairbanks and Mary Pickford dined there during their honeymoon. They were so enamored with the dish that they gifted the chef a golden fork and spoon, a testament to its deliciousness.
As you prepare this dish, remember to reserve some pasta water before draining. This starchy liquid is essential for loosening the sauce and achieving the perfect consistency. Toss the hot pasta with the butter and cheese mixture, adding just enough pasta water to create a silky sauce. Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper for a touch of flavor.
Fettuccine Alfredo is not just a meal; it’s a comforting experience that brings warmth and satisfaction to the table. Whether you’re cooking for family or entertaining guests, this dish is sure to impress and delight.
Recipe Details
Steps & Tips
Boil water in a generously salted pot.
Add one pound of fettuccini to the boiling water.
Mix half a pound of grated Parmesan cheese and half a pound of unsalted butter in a bowl.
Tip: Add a little bit of black pepper to enhance flavor.
Set up a colander in the sink for draining pasta.
Tip: Save at least one cup of pasta water before draining to adjust sauce consistency.
Drain the pasta, saving at least one cup of pasta water.
Add drained pasta to the cheese and butter mix.
Tip: Add a little pasta water to loosen up the sauce.
Add a little pasta water to loosen the sauce.
Pour fettuccini into a serving dish.
Cook spaghetti in a large pot of boiling water with salt.
Add spaghetti to the boiling water.
Tip: Choose a good brand of spaghetti that is enriched for better flavor.
Roast one whole head of garlic in a 425° oven for about an hour.
Squeeze out roasted garlic cloves and slice five cloves of raw garlic.
Tip: Use good quality virgin olive oil for better flavor.
Heat a quarter cup of olive oil in a large skillet.
Tip: Remove garlic from oil before it smokes to prevent bitterness.
Add sliced garlic to the skillet and sauté until golden.
Add cooked spaghetti to the skillet with garlic.
Tip: Adjust red pepper flakes to your liking for spice.
Add parsley, red pepper flakes, salt, and fried garlic to the spaghetti.
Transfer spaghetti to serving bowls.
Tip: Toast breadcrumbs until golden brown for added flavor.
In a skillet, heat a quarter cup of olive oil and add four cloves of crushed garlic.
Drain bucatini after cooking for six minutes.
Tip: Stand back when adding capers to avoid splattering.
Add a quarter cup of capers and a quarter cup of chopped golden raisins to the skillet.
Tip: Preserved lemons add unique flavor; use just the peel.
Add four cups of chicken stock to the skillet and bring to a simmer.
Tip: Aleppo pepper adds a nice taste; adjust to your preference.
Add the bucatini to the simmering sauce and cook for another 3-4 minutes.
Tip: Use a vegetable peeler to create attractive Parmesan curls.
Add botarga and half a cup of Parmesan cheese to the pasta.
Serve botarga pasta in a shallow dish with breadcrumbs and Parmesan shavings.
Tip: Serve pasta in shallow dishes for a better presentation.
Tip: Stir constantly while cooking one pot pasta for even cooking.
In a sauté pan, add 12 oz of linguini, one sliced onion, and 12 oz of halved cherry tomatoes.
Bring the mixture to a boil and cook for about 11 minutes, stirring constantly.
Tip: Keep stirring the pasta to ensure it cooks evenly.
Serve the one pot pasta with torn basil leaves and freshly grated Parmesan.
Ingredients
Ingredient: Dairy
→ Substitution: Nutritional Yeast
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Fettuccine Alfredo was invented in the early 1900s and became famous after being served to Hollywood stars.
- •The dish traditionally contains no cream, relying on the emulsification of butter and cheese for its creamy texture.
- •Using reserved pasta water helps to achieve the desired sauce consistency.
