Quick and Easy Fettuccine Alfredo for One
A simple, creamy single-serving fettuccine Alfredo ready in about 20 minutes.
Servings: 1 servings
Ingredients
- 2 ounces fettuccine noodles
- 1 tablespoon butter 14 g
- 1/3 cup half and half or milk or heavy cream use half and half for preferred texture; cream for richest sauce, milk for thinner sauce
- 1/8 teaspoon garlic powder
- 1 pinch dried parsley optional
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch cayenne pepper optional
- 1/2 ounce shredded Parmesan cheese about 2 tablespoons to 1/4 cup, freshly grated for smoothest sauce
Instructions
- Bring a medium pot of salted water to a boil and cook 2 ounces fettuccine according to package directions until al dente; drain and set aside.
- While the pasta is finishing, melt 1 tablespoon butter in a small saucepan over medium heat.
- Stir in 1/3 cup half and half (or milk or cream), 1/8 teaspoon garlic powder, a pinch of dried parsley (optional), a pinch of salt, a pinch of pepper, and a pinch of cayenne (optional). Heat until steaming but not boiling.
- Reduce heat to low and stir in 1/2 ounce shredded Parmesan until fully melted and the sauce is smooth.
- Toss the drained fettuccine with the sauce until evenly coated, then let sit for about 5 minutes to thicken slightly.
- Adjust seasoning if needed, garnish with fresh parsley if desired, and serve.
Equipment
- Medium pot
- Small Saucepan
- Colander
- Measuring Spoons
- measuring cups or kitchen scale
- Wooden spoon or whisk
Notes
- Half and half gives a balanced, creamy texture.
- Cream makes a richer, thicker sauce; milk yields a thinner sauce.
- To approximate half and half, mix about 2 parts milk to 1 part cream.
- 1/2 ounce Parmesan equals roughly 2 tablespoons (box-grated) to 1/4 cup (microplane).
- Freshly grated Parmesan yields the smoothest sauce.