One-Pot Garlic Parmesan Pasta (a.k.a. the Lazy Cook's Fettuccine Alfredo)
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
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1
tablespoon olive oil
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4
cloves garlic, minced
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2
cups vegetable broth (or chicken stock)
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1
cup milk (more as needed)
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2
tablespoons unsalted butter
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8
ounces fettuccine or other long noodle
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Salt and pepper, to taste
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1/4
cup freshly grated Parmesan
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Chopped parsley, for garnishing
- 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.
- Stir in the broth, milk, butter, and dry pasta. Season with salt and pepper.
- 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.
- Garnish with parsley and serve immediately.
- This recipe is a Community Pick!
More Great Recipes:
Weeknight Cooking|Pasta|Entree|One-Pot Wonders|Vegetarian
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Love this recipe, thanks so much. Very unique! My hubbie cracked two large crabs, and when the pasta was done, I added the crab and asiago cheese. This way the crab heated up a little, and it blended well! A winner!!!
Weeknight life saver. Will add bacon next time.
I hate twirling pasta. Would this work with rotini or penne? I only ask because it specifies long pasta in the ingredients list.
works with anything
Made this tonight and it turned out perfectly - it was quick, easy and super tasty.
I've made this with added shrimp, tuna, and chicken. (Not at the same time! 😃)
This was very easy and turned out perfectly! I doubled the noodles and liquid and it was fantastic. I also added green onions and bacon for sort of a carbonara-esque touch. I was so pleased with the texture of the pasta, which I have never made this way. Leftovers tasted even better the next day, as most pasta dishes do in my opinion. All in all a great recipe that can be customized easily.
Agree that this isn't four servings, unless as a side. 8 ounces of pasta = 226 grams. A serving of pasta is 85 grams, therefore this is a little more than 2.5 servings (or, in terms of portion sizes most people actually eat for pasta as a main course, it is really about 2 servings!) :-)
But either way it's very yummy. Great technique!
Made this tonight for a quick addition to a rottiserie chicken. So good and easy.
Definitely easy and lazy but very very delicious. Suggestion: If using regular chicken broth with regular butter and parmesan, these ingredients have enough salt where no additional salt is needed.
So good and so easy. Added roast chicken and broccoli for more protein and veg. Perfect.
Covered or uncovered ???
Sarah is Food52's senior staff writer & stylist.
Uncovered!
This is a definite winner. Tasty, fast to cook, and super easy cleanup. This is going into my regular recipe rotation!
Wonderful! To add to the discussion of serving sizes, I would say it makes about 3. I sauteed a finely diced shallot before adding the garlic, and tossed in some chopped kale half way through the cook time. I added a bit more milk and covered the pot on and off to cook the pasta before the sauce thickened too much.
Wow! What a surprise hit. This was so easy and had more flavor than I expected. Although, I have to question the amount of servings listed. I doubled the recipe And it served 4. Great recipe. Thank you!
Just made this with non fat milk. Delicious!
Just tried this in my brand new cast iron pot, roasting the garlic sloowwwly at the beginning, and it was the best meal I have cooked in months :)
June is a trusted source on General Cooking.
This looks really good to me. But fwiw, there is no "separate sauce" in Fettuccine Alfredo. That's a totally American invention. It was meant to sauce the pasta on itself.
Eight ounces used and it serves four, so two ounces of pasta per serving? I admire anyone who has that sort of restraint when it comes to a recipe like this!
June is a trusted source on General Cooking.
Well, if you serve the pasta as a first course, two ounces is enough.And actually, two ounces of dried pasta, once cooked, is quite a bit.
Oh certainly. However, it looks good enough to eat for a date night in between only two rather than four.
What about timing when using fresh pasta?
Pauls22401: I think fresh pasta cooks too fast for the chemistry to work properly in this recipe.
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