Fettuccine Alfredo For One

• porcje: 1 serving
• czas aktywny: 5 minutes
• całkowity czas: 15 minutes

Składniki

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)

Wskazówki

Cook the Fettuccine

In a small pot, bring water to a rolling boil over medium-high heat. Add the fettuccine and cook for 7-8 minutes or until al dente. Drain the pasta and set it aside.Pro Tip: To prevent the noodles from clumping together, consider adding a touch of olive oil or a pat of butter to the cooked pasta.

Make the Alfredo Sauce

While the pasta is cooking, consider making the Alfredo sauce.In a 1-quart saucepan, combine the cream and lemon juice over medium heat. Add in the butter and continue stirring until it’s fully melted.

Reduce heat to medium-low. Stir continuously for approximately 3 minutes until you notice the mixture beginning to thicken.

Add the Parmesan cheese and continue stirring. The sauce should further thicken and become velvety after about 5-7 minutes.Pro Tip: Achieve the perfect Alfredo sauce consistency by simmering it on medium-low heat until it reduces to about a third of its original volume. This process can sometimes take up to 8-10 minutes and the simmering allows the water content in the heavy cream to evaporate. As a result, the dairy solids become more concentrated, leading to a thicker sauce. Adding grated Parmesan into the mix furthers this thickening process.

Add the cooked fettuccine to the sauce, ensuring the pasta is well-coated. Toss gently and enjoy immediately.

Wartości Odżywcze

• Kalorie: 632 kcal
• Tłuszcz Całkowity: 63 g
• Tłuszcz Nasycony: 39 g
• Tłuszcz Nienasycony: 19 g
• Tłuszcz Trans: 0.5 g
• Cholesterol: 191 mg
• Sód: 663 mg
• Węglowodany Całkowite: 8 g
• Błonnik Pokarmowy: 0.01 g
• Cukry Całkowite: 4 g
• Białko: 12 g