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If you’ve been yearning for that restaurant-quality Fettuccine Alfredo but dread the thought of leftovers, this is your easy go-to recipe.
Ideal for a weeknight dinner or a special treat for one, this single serving dish combines the creamy richness of Alfredo sauce with the tender bite of fettuccine pasta. It’s made with easy-to-find ingredients and is ready in just 20 minutes!
Indulge in the rich and creamy Fettuccine Alfredo, paired with a crisp Caesar Salad, a slice of warm, freshly-baked French Bread, and a side of golden-roasted Brussels Sprouts for a truly delightful meal.
Table of Contents
- Why You’ll Love This Fettuccine Alfredo Recipe
- What Is Fettuccine Alfredo?
- Ingredients
- Recipe Variations
- Understanding The Role Of Lemon Juice And Cream In Thickening Alfredo Sauce
- How To Make Fettuccine Alfredo
- Expert Tips
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Fettuccine Alfredo For One Recipe
Why You’ll Love This Fettuccine Alfredo Recipe
- Easy to Make: This recipe is so easy to make, even beginner cooks can master it. It only takes a few minutes to prepare, and the fettuccine Alfredo is ready in just 20 minutes.
- Delicious and satisfying: This fettuccine Alfredo is packed with flavor and satisfaction. The noodles are perfectly cooked and the sauce is rich and creamy.
- Customizable: This recipe is easily customizable. You can add different vegetables, meats, or seafood to the sauce. You can also use different types of cheese, such as Romano or Asiago cheese.
- Doubles Well: Need more than one serving? This recipe scales up beautifully.
What Is Fettuccine Alfredo?
Fettuccine Alfredo is a pasta dish featuring fettuccine noodles enveloped in a rich and creamy Alfredo sauce. The dish traditionally includes butter, heavy cream, and Parmesan cheese. The result is a luxuriously velvety pasta dish that’s both comforting and satisfying. It’s perfect for those moments when you’re craving something indulgent yet quick and easy to make.
Ingredients
- Fettuccine: This type of pasta is flat and thick, making it ideal for holding onto creamy Alfredo sauce. For this single serving recipe, 2 ounces of dry fettuccine are used, measuring approximately 2 1/8 inches in circumference. Once cooked, this yields about 1 cup of pasta. Consider using leftover Fettuccine in our single serving Shrimp Fettuccine recipe. Linguine can be used as an alternative if fettuccine isn’t available.
- Butter: I recommend using salted butter when making the sauce.
- Heavy cream: For a creamy, rich texture that’s less likely to curdle, use heavy cream or heavy whipping cream, both of which contain over 36% milk fat. Whole milk is not recommended as it won’t provide the desired texture and will not thicken the sauce. Half-and-half is an option, but it will result in a thinner, less velvety sauce. We use heavy cream in many of our single serving and small batch recipes. Consider using leftover cream in Lasagna Soup, creamy Mustard Chicken, and even in a Mini German Chocolate Cake!
- Lemon juice: A dash of lemon juice helps to thicken the Alfredo sauce, thanks to its acidity, and blends well with the cream.
- Parmesan cheese: Freshly grated Parmesan cheese is preferable for its nutty and savory flavors, and it melts seamlessly into the sauce. Pre-packaged or jarred options may not melt as smoothly, which could result in a grainier sauce.
If you have any ingredients leftover from this fettuccine with Alfredo sauce for one, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Get creative with your Fettuccine Alfredo! This basic recipe is a great starting point for making the dish your own. Check out these additional ideas for customization:
- Shrimp Alfredo: Add grilled or sautéed shrimp to your pasta for a seafood-infused Alfredo that feels like fine dining.
- Veggie-Packed Alfredo: Who says you can’t add some greens? Stir in some sautéed spinach, steamed broccoli, or even roasted bell peppers for added nutritional value and color. This is a great way to incorporate some extra vitamins into your meal without sacrificing taste.
- Spicy Alfredo: A pinch of red pepper flakes or a dash of hot sauce can liven up your Alfredo for those who love a spicy kick.
- Fettuccine Alfredo With Chicken: Add a protein boost to your meal with our Chicken Alfredo recipe, which features succulent chicken pieces seamlessly blended into the rich, creamy sauce and fettuccine.
Understanding The Role Of Lemon Juice And Cream In Thickening Alfredo Sauce
The combination of cream and lemon juice creates the perfect texture for a thick and creamy Fettuccine Alfredo sauce. The acidity in the lemon juice interacts with the proteins in the cream, causing them to clump together. However, the fat content from both the cream and butter counteracts this, preventing the proteins from clumping too tightly. This unique interaction results in a beautifully thickened sauce, rather than a curdled mess. So, for an incredibly smooth and creamy Fettuccine Alfredo, don’t skip the lemon juice or the cream!
How To Make Fettuccine Alfredo
These step-by-step photos and instructions help you visualize how to make a single serving of fettuccine Alfredo. See the recipe below for ingredient amounts and full recipe instructions.
- Prepare the Fettuccine: In a small pot, bring water to a rolling boil over medium-high heat. Add the fettuccine and cook for 7-8 minutes or until al dente. Drain the pasta and set it aside.
Pro Tip: To prevent the noodles from clumping together, consider adding a touch of olive oil or a pat of butter to the cooked pasta.
- Create the Alfredo Sauce: In a 1-quart saucepan, combine the cream and lemon juice over medium heat. Add in the butter and continue stirring until it’s fully melted.
- Thicken the Sauce: Reduce heat to medium-low. Stir continuously for approximately 3 minutes until you notice the mixture beginning to thicken.
- Incorporate the Parmesan: Add the shredded or grated Parmesan cheese and continue stirring. The sauce should further thicken and become velvety after about 5-8 minutes.
Pro Tip: Achieve the perfect Alfredo sauce consistency by simmering it on medium-low heat until it reduces to about a third of its original volume. This process can sometimes take up to 8-10 minutes and the simmering allows the water content in the heavy cream to evaporate. As a result, the dairy solids become more concentrated, leading to a thicker sauce. Adding grated Parmesan into the mix furthers this thickening process.
- Combine and Serve: Add the cooked fettuccine to the sauce, ensuring the pasta is well-coated. Toss gently and enjoy immediately.
Expert Tips
- Recipe Guidance: Before diving into the recipe, take a moment to read through the entire post, including the Ingredient Notes and any accompanying process photos. This comprehensive guide offers valuable insights into each step, ensuring your fettuccine Alfredo turns out flawless every time. All essential tips and information are included in the post, so make sure to read it thoroughly for the best results.
- Continuous Stirring: Don’t let that creamy Alfredo turn into a burnt mess. Stir your sauce constantly, focusing on the pan’s bottom and sides to ensure a smooth, lump-free finish.
- Lighter Option: Love the Alfredo but not the calories? While heavy cream is ideal for that classic, rich texture, using half and half is a workable alternative. Just remember, lower fat equals a less creamy and thinner sauce.
- Pan Dimensions: The right tools make all the difference. For this single serving Fettuccine Alfredo, opt for a 1-quart saucepan. The size is perfect for nailing that sauce consistency.
- Cheese Choices: Parmesan is the traditional go-to, but feel free to get creative. Swap in cheddar, gruyere, Swiss, or gouda to infuse your Alfredo sauce with different flavors.
Frequently Asked Questions
It absolutely can be! Making this dish gluten-free is as simple as using gluten-free fettuccine noodles.
Of course! If you’re cooking for two or want some leftovers, simply double the quantities of all the ingredients and use a 2-quart saucepan.
Absolutely, you can prepare fettuccine Alfredo in advance. Cook your fettuccine according to package guidelines, drain it, and then combine it with your Alfredo sauce. Store this mixture in an airtight container in the fridge for up to three days. When you’re ready to reheat, place the pasta and sauce in a skillet with a bit of butter over medium heat. If you find the sauce has thickened too much, feel free to add a splash of milk or cream to reach your desired consistency.
If your Alfredo sauce isn’t as thick as you’d like, extend the simmering time for an additional minute or two. Letting it sit off the heat for a few moments also helps.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this simple Fettuccine Alfredo recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Fettuccine Alfredo For One
Equipment
Ingredients
- 2 ounces uncooked fettuccine (2 ⅛ inches in circumference), 1 cup cooked
- ½ cup heavy cream
- ½ teaspoon lemon juice
- 1 tablespoon salted butter
- ½ cup grated Parmesan cheese , plus more for topping
Instructions
Cook the fettuccine
- In a small pot, bring water to a rolling boil over medium-high heat. Add the fettuccine and cook for 7-8 minutes or until al dente. Drain the pasta and set it aside.Pro Tip: To prevent the noodles from clumping together, consider adding a touch of olive oil or a pat of butter to the cooked pasta.
Make the sauce
- While the pasta is cooking, consider making the Alfredo sauce.In a 1-quart saucepan, combine the cream and lemon juice over medium heat. Add in the butter and continue stirring until it’s fully melted.
- Reduce heat to medium-low. Stir continuously for approximately 3 minutes until you notice the mixture beginning to thicken.
- Add the Parmesan cheese and continue stirring. The sauce should further thicken and become velvety after about 5-7 minutes.Pro Tip: Achieve the perfect Alfredo sauce consistency by simmering it on medium-low heat until it reduces to about a third of its original volume. This process can sometimes take up to 8-10 minutes and the simmering allows the water content in the heavy cream to evaporate. As a result, the dairy solids become more concentrated, leading to a thicker sauce. Adding grated Parmesan into the mix furthers this thickening process.
- Add the cooked fettuccine to the sauce, ensuring the pasta is well-coated. Toss gently and enjoy immediately.
Notes
- Recipe Guidance: Before diving into the recipe, take a moment to read through the entire post, including the Ingredient Notes and any accompanying process photos. This comprehensive guide offers valuable insights into each step, ensuring your Fettuccine Alfredo turns out flawless every time. All essential tips and information are included in the post, so make sure to read it thoroughly for the best results.
- Continuous Stirring: Don’t let that creamy Alfredo turn into a burnt mess. Stir your sauce constantly, focusing on the pan’s bottom and sides to ensure a smooth, lump-free finish.
- Lighter Option: Love the Alfredo but not the calories? While heavy cream is ideal for that classic, rich texture, using half and half is a workable alternative. Just remember, lower fat equals a less creamy sauce with a thinner consistency.
- Pan Dimensions: The right tools make all the difference. For this single serving Fettuccine Alfredo, opt for a 1-quart saucepan. The size is perfect for nailing that sauce consistency.
- Cheese Choices: Parmesan is the traditional go-to, but feel free to get creative. Swap in cheddar, gruyere, Swiss, or gouda to infuse your Alfredo sauce with different flavors.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I was so surprised. I’m a hopeless cook, and mostly just hope that everything isn’t so awful I have to throw it out and fry myself an egg. But this was so simple and so elegant and had such a smooth texture and subtle that I had to email fifteen or sixteen of my closest chums and boast a little.
They didn’t believe me, but I was so chuffed! Thank you!
I’m thrilled to hear you had such a great experience with the fettuccine alfredo recipe! Cooking doesn’t have to be complicated to be delicious, and I’m so glad you were able to impress yourself and your friends. Keep up the good work, and thanks for spreading the word!
I love Fettuccine Alfredo. I made this one time when I didn’t have heavy cream and didn’t want to go to the store for just that. I did, however, have a can of evaporated milk. It worked like a charm! It was creamy and smooth.
The sauce separated and never thickened much. The taste was ok, but it just didn’t hold together. (I used medium heat as suggested)
I’m sorry to hear the sauce didn’t meet your expectations. If the sauce didn’t achieve the right thickness, a couple of things could be the cause. First, using heavy cream is crucial for the texture, so if you used something else, that could be the issue. Accurate measurements are also essential for a consistent result, so double-checking that could help for next time.
To give you a better visual guide, don’t forget to check out the step-by-step images included in the blog post; they show precisely how the sauce should look at different stages. We’ve also detailed the unique interaction between lemon juice and heavy cream in the post, explaining how they work in synergy to create a perfectly thickened sauce. This information should set you up for success on your next try!
Terrific recipe.
Thank you!