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The Best (And Easiest) Way To Make Alfredo Sauce, According To Martha Stewart

Fettuccine Alfredo is loved by creatures of comfort for good reason. I love it, you love it and even Goldie Hawn loves it. You can head to Olive Garden, Cheesecake Factory or a local Italian restaurant to order a mean plate of Alfredo pasta, but eating out these days can be really expensive and making fettuccine Alfredo pasta at home is not as complicated as you'd think. In fact, you can whip up a version of the dish without a trip to the grocery store. Enter Martha Stewart's three-ingredient fettuccine Alfredo recipe.

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What Makes Martha Stewart's 3-Ingredient Fettuccine Alfredo So Special

It is said that Roman restaurateur, Alfredo de Lelio, created fettuccine Alfredo for his pregnant wife back in 1908. To make it, the cook used just three simple ingredients: fresh Fettuccine pasta, butter and Parmesan cheese. Alfredo's pasta dish gained worldwide attention after Hollywood actors Douglas Fairbanks and Mary Pickford visited Rome in the 1920s and they fell head over heels with fettuccine Alfredo—so much so, they requested the recipe.

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.

Related: How to Make the Best-Ever Bolognese Sauce, According to Martha Stewart

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How To Make Martha Stewart's 3-Ingredient Fettuccine Alfredo

The original recipe is posted on Martha Stewart's website but here's a quick rundown of how to make the dish:

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.

This pasta is delicious on its own, but it would also pair wonderfully with side dishes like garlic bread, Caesar salad or even roasted vegetables like asparagus. For a boost of protein, you can top the pasta with shrimp scampi or grilled chicken.

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Cottage Cheese Alfredo Sauce Recipe Is Extra Creamy With A Protein Boost

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When thinking of quintessential comfort dishes, fettuccine Alfredo is one that can be too delicious to resist. Tender noodles coated in silky smooth sauce is simple yet always satisfies our creamy pasta cravings. And while there are multiple ways of preparing this dish, one that's caught our eye recently uses cottage cheese in the sauce. The reason? Cottage cheese can be swapped for butter and cream to make a lighter yet still delicious version of creamy pasta sauce. Don't get us wrong, we love savoring traditional cream sauce in all of its richness on occasion. However, for times when we want to be more health-conscious, cottage cheese pasta fits the bill. Keep reading to learn the ins and outs of how this dairy superfood can be transformed into a thick pasta sauce!

Why cottage cheese is a healthy pasta sauce swap

Traditional creamy sauces like Alfredo (whether store-bought or homemade) rely heavily on butter and cream. While these ingredients create the sauce's velvety consistency, it also adds up in the nutrition department. One cup of traditional Alfredo sauce contains approximately 387 calories, six grams protein and 39 grams total fat before tossing it with pasta.

Now, if you take Alfredo sauce and swap cream and butter for cottage cheese, it's a completely different story. The typical recipe for cottage cheese Alfredo contains about 240 calories, 18 grams protein and 12 grams fat per one-cup serving.

All that extra protein can do a lot for your health. "When you digest protein, your metabolism increases," says Florence Comite, MD, founder of the Center for Precision Medicine and Health. "Casein milk proteins are among the highest bioavailable protein sources we consume, making them perfect for those looking to lose weight." Dr. Comite adds that casein-rich dairy like cottage cheese bulks up inside the stomach when consumed, giving the feeling of fullness.

Overall, cottage cheese pasta sauce is a great way to get this dairy's perks while enjoying a hearty dish. (Learn more about the benefits of cottage cheese and how eating it regularly helped one woman lose 58 pounds!)

How to make the creamiest cottage cheese sauce

To create a creamy and flavorful cottage cheese sauce, follow these tips from blogger Norah Clark.

1. Choose small-curd cottage cheese.

Opt for small-curd cottage cheese as it reduces the amount of lumps in the sauce compared to large-curd types.

2. Blend the cottage cheese.

To create a velvety sauce, blend the cottage cheese in a food processor or blender for about 30 seconds prior to mixing with other ingredients. The end result will be cottage cheese with a smooth texture resembling ricotta cheese.

3. Adjust the sauce's consistency.

When making cottage cheese pasta sauce, add two to three tablespoons of milk or chicken broth to the mixture if it starts to become overly thick. Then, taste and modify as needed to achieve your desired sauce consistency.

Best-ever cottage cheese Alfredo sauce recipe

For a luscious cottage cheese pasta sauce, follow Clark's recipe below. All you need is 10 minutes and your cooked pasta ready to toss before enjoying a speedy and healthy weeknight meal!

Cottage Cheese Alfredo Sauce

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Ingredients:

1 cup small-curd 2% milk fat cottage cheese

¼ cup grated Parmesan cheese

Salt and freshly cracked black pepper to taste

Fresh basil or parsley sprigs (optional)

2 to 3 Tbs. Milk or broth (optional)

Directions:

Blend cottage cheese until smooth in a food processor, about 30 seconds.

Sauté minced garlic in olive oil over medium heat until fragrant, 45 seconds to 1 minute. Add blended cottage cheese, stir 4 to 5 minutes or until heated through. Pour in milk or broth if sauce gets too thick.

Sprinkle in Parmesan cheese and season with salt and pepper. Remove sauce from heat.

Spoon sauce over individual portions of cooked pasta, add more cracked black pepper and garnish with fresh herbs (if desired). Enjoy!

This content is not a substitute for professional medical advice or diagnosis. Always consult your physician before pursuing any treatment plan.

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This content is not a substitute for professional medical advice or diagnosis. Always consult your physician before pursuing any treatment plan.

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