One-Pot Wonders

One-Pot Garlic Parmesan Pasta (a.k.a. the Lazy Cook's Fettuccine Alfredo)

June 12, 2016
Photo by Mark Weinberg
Author Notes

No need to make a separate sauce for your pasta: In this recipe, from the blog Damn Delicious (yep, that's right), dry pasta is boiled in a mixture of milk and broth. Because the pasta releases its starches as the liquids reduce and concentrate, you end up with a creamy, flavorful coating. Experiment with adding red pepper flakes, tomato paste, or chopped herbs (basil!) when you add the garlic. —Sarah Jampel

  • Serves 4
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 cups vegetable broth (or chicken stock)
  • 1 cup milk (more as needed)
  • 2 tablespoons unsalted butter
  • 8 ounces fettuccine or other long noodle
  • Salt and pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • Chopped parsley, for garnishing
In This Recipe
  1. In a large, wide skillet over medium-high heat, heat the olive oil. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes.
  2. Stir in the broth, milk, butter, and dry pasta. Season with salt and pepper.
  3. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the pasta is cooked through, 15 to 18 minutes. Stir in the Parmesan and add additional milk if the sauce is too thick.
  4. Garnish with parsley and serve immediately.

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Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.