Fettuccine Alfredo for One
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A creamy Alfredo sauce made from cream, butter, lemon juice, and Parmesan, tossed with one portion of fettuccine.
Ingredients
- 2 ounces dry fettuccine (approximately 1 cup cooked)
- ½ cup heavy cream
- ½ teaspoon lemon juice
- 1 tablespoon salted butter
- ½ cup grated Parmesan cheese plus extra to finish
Equipment
- stockpot
- saucepan
- measuring cups
Directions
- Boil the fettuccine for 7 to 8 minutes, until al dente. Save about 2 tablespoons of the cooking water, then drain.
- In a 1-quart saucepan over medium heat, combine the cream, lemon juice, and butter. When the butter melts, lower the heat and stir for about 3 minutes, until the cream thickens slightly.
- Add the Parmesan a little at a time. Simmer and stir for 5 to 10 minutes, until smooth and reduced by about a third.
- Toss the pasta in the sauce for about 30 seconds and serve right away with extra Parmesan.
Nutrition
Serving: 237g | Calories: 906kcal | Carbohydrates: 52g | Protein: 24g | Fat: 68g | Saturated Fat: 42g | Trans Fat: 2.3g | Cholesterol: 204mg | Sodium: 939mg | Potassium: 327mg | Fiber: 1.8g | Sugar: 5.1g | Vitamin A: 2542IU | Vitamin C: 1.7mg | Calcium: 478mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); dry fettuccine counted as dry pasta. Brands and portions vary, so use it only as an approximation.