Single Serve Pasta Alfredo
If you’ve ever found yourself craving a bowl of rich, comforting Alfredo pasta but don’t want to make an entire pot, this Single Serve Pasta Alfredo recipe is for you. It’s perfect for those nights when you want something indulgent, simple, and quick, all in just one serving. Even better, this recipe skips the cream and sticks to a classic three-ingredient Alfredo sauce, letting the butter and Parmesan shine.
Check out my other Single Serve recipes!
Why You’ll Love this Recipe:
- Single Serving: No leftovers, no food waste, just a perfectly portioned pasta dish to satisfy your craving.
- Minimal Ingredients: With only three main ingredients for the sauce (butter, parmesan, and pasta water), you get that authentic Alfredo taste without any heavy cream.
- Quick & Easy: This recipe is ready in about 40 minutes, making it ideal for weeknight dinners or a cozy lunch for one.
- Customizable: While this recipe sticks to the basics, it’s easy to tweak and make it your own with your favourite add-ins or toppings.
Step-by-Step Guide to Make Single Serve Alfredo Pasta:
- Make the Dough
- Place ¾ cup flour on a clean surface and make a well in the center.
- Add 1 egg (room temperature) and 1 tbsp olive oil into the well.
- Whisk together, gradually incorporating the flour until a dough forms.
- Knead for 10 minutes until smooth, then let the dough rest for 20-30 minutes.
- Roll the dough out thin, fold it, and cut it into strips for your pasta.
- Cook the Pasta
- Boil the pasta in salted water for 1-2 minutes, until it floats.
- Reserve ½ cup of pasta water to immediately add to a separate sauce pan to start the Alfredo sauce.
- Make the Alfredo Sauce
- Heat the reserved ½ cup pasta water in a pan over medium-high heat.
- Add 2 tbsp cubed cold butter and stir until it melts and the sauce bubbles.
- Add the al dente pasta directly to the sauce pan and ¾ cup grated Parmesan, stirring to form a smooth sauce.
- Adjust the consistency with more pasta water or cheese if needed, then serve immediately with crackled black pepper and more parmesan on top.
Tips & Tricks for Rolling Out Homemade Pasta Dough:
Making fresh pasta at home might seem intimidating, but it’s much simpler than it appears! Here are a few tips to get your pasta dough rolled out perfectly:
- Start Thin, Go Thinner: You’ll want to roll your pasta dough as thin as possible, especially for delicate dishes like Alfredo. Use a rolling pin or pasta machine to get a smooth, even sheet of dough.
- Rest the Dough: Letting the dough rest for at least 20 minutes allows the gluten to relax, which makes it easier to roll out and helps the pasta hold together when cooked.
- Dust with Flour: As you roll out the dough, dust it lightly with flour to prevent sticking. This also helps keep the pasta noodles from clumping together when you cut and cook them.
- Homemade vs. Store-bought: If you’re short on time, feel free to use store-bought pasta. Fresh pasta is amazing, but the sauce is truly the star of the show!
How to Store This Recipe:
This recipe is best enjoyed fresh, but if you need to store leftovers (or make the pasta dough ahead of time):
- Pasta Dough: You can make the dough up to 24 hours in advance and store it in the fridge, wrapped tightly in plastic wrap. You can also freeze the dough for up to a month. Just let it thaw in the fridge before rolling it out.
- Leftover Pasta (if there is any): Store any leftover cooked pasta in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water to revive the creamy sauce.
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Single Serve Pasta Alfredo
When you're craving just one serving of the perfect plate of creamy Pasta Alfredo...
Ingredients
- ¾ cup flour I used the Heritage White Flour from Sunrise Flour Mill
- 1 egg room temperature
- 1 tbsp olive oil
- ½ cup pasta water
- 2 tbsp cold butter cubed
- ¾ cup parmesan grated
- Salt & pepper
Instructions
- Start by adding the flour onto a clean surface. Make a well in the middle and crack in a room temperature egg. Add a drizzle of olive oil and then start whisking the egg and olive oil until it’s combined, being careful to not let the egg spill over the flour well.
- Once it’s well combined, start tipping in a little bit of flour from the edges at a time while simultaneously whisking. Once it starts coming together, you can begin kneading the dough for about 10 minutes until it’s nice and smooth. Cover and let rest for 20-30 minutes.
- Once the dough has rested, sprinkle it with a touch of flour and start rolling it out very thinly. You could also use a pasta rolling machine if you have one (but a rolling pin works just fine!)
- Roll into a long rectangle, clean up the edges so they are smooth, and then start folding in the pasta sheet towards each other like a blanket. Make cuts down the sheet of the pasta dough (however thin or wide you’d like) and then slide your knife under the middle of the pasta sheet and pull up to release all of the pasta noodles. Coat with a light dusting of flour and then set to the side.
- Bring a small pot of water to a boil, heavily salt and add in your homemade pasta.
- In a separate pan, over medium-high heat, immediately add about ½ cup of the pasta water, along with the cubed up cold butter. The butter will start to melt and then the sauce will all start to bubble and reduce slightly. Add in the al dente pasta once it has risen to the top of the boiling water (after 1-2 min) directly to the sauce pan and keep mixing.
- Lastly, add in the finely grated parmesan cheese gradually to the pasta while continuously stirring. This sauce comes together very quickly! You can always add a touch more pasta water to loosen it up if you prefer, or more cheese to make it thicker.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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