one-pot garlic parmesan pasta (Print Version)
Savor pasta infused with garlic, finished with Parmesan, all made in a single pot for ease.
# Components:
→ Main Components
01 - 340 g (12 oz) dried fettuccine pasta
02 - 3 tablespoons unsalted butter
03 - 5 cloves garlic, finely minced
04 - 4 cups low-sodium chicken broth
05 - 1 cup heavy cream
06 - 1 teaspoon salt
07 - 0.5 teaspoon freshly ground black pepper
08 - 1 cup freshly grated Parmesan cheese
09 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Heat a large pot over medium heat. Add the butter and let it melt completely. Stir in the minced garlic and sauté for 1 minute until fragrant, taking care not to brown.
02 - Pour in the chicken broth, heavy cream, salt, and black pepper. Bring mixture to a gentle boil, then add the dried fettuccine, ensuring it is fully submerged.
03 - Reduce heat to medium-low. Cook the pasta uncovered, stirring frequently to prevent sticking, for 10-12 minutes until al dente and most liquid is absorbed.
04 - Turn off the heat. Gradually stir in the grated Parmesan cheese until the sauce is creamy and the pasta is well coated.
05 - Sprinkle chopped fresh parsley over the pasta. Serve immediately while warm.
# Expert Advice:
01 -
- Everything cooks in one pot making cleanup a breeze
- Ready in about twenty five minutes perfect for weeknights
- Ultra creamy without using heavy cream
- Simple ingredient list all easy to find
02 -
- Packed with protein and calcium from cheese and milk
- Great for next day lunches because the sauce stays creamy when rewarmed
- Naturally vegetarian if you use veggie broth
03 -
- Grate your parmesan fresh right over the pot for the dreamiest melt
- Stir the pasta almost constantly while simmering so nothing sticks and the starch creates a perfect sauce
- If you love even more garlic do not be afraid to double up just lower the heat to avoid burning