Quick and Easy Fettuccine Alfredo for One

Name: Quick and Easy Fettuccine Alfredo for One
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 ounces fettuccine noodles; 1 tablespoon (14g) butter; ⅓ cup half and half, milk, or heavy cream; ⅛ teaspoon garlic powder; Pinch of dried parsley; pinch of salt; pinch of pepper; Pinch of cayenne pepper; ½ ounce (2 Tbs to 1/4 cup )* shredded parmesan cheese

User Reviews

5.0

123 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
1
Calories
391 kcal
Course
Main Course
Cuisine
Italian

Quick and Easy Fettuccine Alfredo for One

Jack Kelley

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This Quick and Easy Fettuccine Alfredo for One can be made in less than twenty minutes and makes a fabulously cheesy lunch or dinner.

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Ingredients

Servings

2 ounces fettuccine noodles
1 tablespoon (14g) butter
⅓ cup half and half, milk, or heavy cream *
⅛ teaspoon garlic powder
Pinch of dried parsley (optional)
pinch of salt
pinch of pepper
Pinch of cayenne pepper (optional)
½ ounce (2 Tbs to 1/4 cup )* shredded parmesan cheese for the smoothest sauce, use freshly grated parmesan

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Instructions

Bring a medium pot of salted water to a boil and cook fettuccine according to package instructions. Drain and set aside.
When your pasta is nearly finished cooking, in a small pot, melt butter. Stir in half and half/milk/cream, garlic powder, optional dried parsley, salt, pepper, and cayenne. Heat until steaming, just before it's ready to simmer. Turn heat to low and stir in parmesan.
Continue to stir over low heat until parmesan is completely melted into the sauce. Taste and add more salt and pepper if needed.
Pour sauce over drained fettuccine noodles and toss. Allow the pasta to sit for 5 minutes to cool and sauce to thicken slightly.
Garnish with fresh parsley if desired and enjoy!

Notes

*Half and half is my preferred choice here. Cream will give you the richest, thickest sauce, and milk will make a thin (but still delicious sauce). To make a rough half and half substitute, combine approximately 2 parts milk to one part cream (it doesn't have to be exact).
*1/2 ounce of parmesan will be between 2 tablespoons and 1/4 cup depending on how you grate it (2 tablespoons for a box grater/pre-shredded cheese, 1/4 cup using a microplane). Don't worry too much about getting the exact right amount of cheese. A little extra parm never hurt anyone.