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Fettuccine Alfredo has evolved since its early days, but Martha's recipe stays true to the original recipe by only calling for the three foundational ingredients. But here's where Martha puts a modern spin on the classic: she uses an electric mixer to combine the butter and cheese together before she tosses the cooked pasta directly in the mixer bowl. Even without a drop of cream, her dish is impossibly creamy. You're guaranteed to feel so cozy once you dig into this inexpensive recipe for a luxurious-tasting meal.
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How To Make Martha Stewart's 3-Ingredient Fettuccine Alfredo
Martha's version of fettuccine Alfredo starts by beating butter and grated Parmesan cheese in an electric mixer fitted with a paddle attachment until creamy. The mixture is seasoned with black pepper. The fettuccine pasta noodles are then cooked until al dente according to package directions. Lastly, the pasta and some of its starchy cooking water is added to the mixer bowl with the Parmesan butter mixture and a creamy, comforting fettuccine Alfredo pasta comes to life in under 30 minutes. Divide into serving bowls (or eat straight out of the mixer bowl) with more Parmesan cheese on top.
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