Fettuccine Alfredo For One
This Fettuccine Alfredo for One is a creamy pasta made with butter, heavy cream, and freshly grated Parmesan. Five ingredients, one bowl, ready in 15 minutes.
Servings: 1 serving
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
- Bring a small pot of water to a boil over medium-high heat. Add the fettuccine and cook for 7 to 8 minutes, or until al dente. Save about 2 tablespoons of the cooking water before draining. Toss the drained pasta with a small drizzle of olive oil or butter to keep the noodles from sticking.
- In a 1-quart saucepan, combine the heavy cream and lemon juice over medium heat. Add the butter and stir until fully melted.
- Reduce the heat to medium-low and stir continuously for about 3 minutes until the sauce starts to thicken.
- Stir in the freshly grated Parmesan and keep stirring as it melts into the sauce. Let the sauce simmer on medium-low heat for 5 to 10 minutes, stirring often, until it reduces by about a third and turns thick and creamy.
- Add the cooked fettuccine to the sauce and toss gently for about 30 seconds until every strand is coated. Serve immediately.
Notes
Grate your Parmesan on a microplane. A microplane creates fine, wispy shreds that melt into the sauce almost instantly. A box grater works but produces thicker pieces that take longer to incorporate and can leave small lumps.
Keep stirring the sauce. Don't walk away from the pan. Keep the sauce moving, especially along the bottom and sides, to prevent burning and keep it smooth.
Simmer low and slow. Medium-low heat is what makes the sauce thick and velvety. High heat can cause it to break or curdle. Be patient and let it reduce gradually.
Use a 1-quart saucepan. A smaller pan helps the sauce reduce evenly at the right pace for a single serving. A larger pan spreads the sauce too thin.
Don't rinse the pasta after draining. The starch on the surface of the noodles is what helps the sauce grip and cling. Rinsing washes it away and you'll end up with sauce sliding off the pasta.
Serve it right away. Alfredo sauce thickens as it sits and cools. Toss the pasta with the sauce and get it on the table right away for the best texture.
If doubling this recipe, use a 2-quart saucepan.
Nutrition
Serving: 1serving | Calories: 632kcal | Carbohydrates: 8g | Protein: 12g | Fat: 63g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 191mg | Sodium: 663mg | Potassium: 173mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 2532IU | Vitamin C: 2mg | Calcium: 524mg | Iron: 0.3mg
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