Quick and Easy Fettuccine Alfredo for One

A simple, single-serving fettuccine Alfredo made with butter, cream, and freshly grated Parmesan for a quick comforting meal.

Prep Time 5

Cook Time 15

Total Time 20

Servings 1 servings

2 ounces fettuccine noodles
1 tablespoon butter (14 g)
1/3 cup half-and-half, milk, or heavy cream
1/8 teaspoon garlic powder
dried parsley pinch (optional)
salt pinch
black pepper pinch
cayenne pepper pinch (optional)
1/2 ounce Parmesan cheese, shredded (about 2 tablespoons to 1/4 cup; freshly grated for smoothest sauce)

Bring a medium pot of salted water to a boil and cook the fettuccine according to package directions until al dente; reserve a small splash of pasta water if desired, then drain and set aside.
When the pasta is nearly done, melt the butter in a small saucepan over medium heat.
Stir in the half-and-half (or milk or cream), garlic powder, dried parsley (if using), a pinch of salt, a pinch of black pepper, and a pinch of cayenne (if using). Heat until the mixture is steaming but not boiling.
Reduce heat to low and stir in the shredded Parmesan until it melts and forms a smooth sauce; add a little reserved pasta water if the sauce seems too thick.
Toss the drained fettuccine with the sauce until evenly coated, then let sit for about 5 minutes to thicken slightly before serving.
Garnish with fresh parsley if desired and enjoy.

Half-and-half gives a balance of creaminess and lightness.
Use cream for a richer, thicker sauce or milk for 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 a smoother sauce than pre-shredded cheese.