One-Pot Garlic Parmesan Pasta (a.k.a. the Lazy Cook's Fettuccine Alfredo)
This 'lazy cook's Fettuccine Alfredo' offers a creamy, garlicky Parmesan pasta dish made entirely in one pot. Featuring fettuccine cooked directly in a savory broth and milk, it's a quick and simple weeknight meal that delivers rich flavor with minimal cleanup.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Heat-Resistant Spatula
- 1 Measuring cups/spoons set
Ingredients
Main
- 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
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown.
- Pour in vegetable broth and milk, then add butter and bring the mixture to a gentle boil.
- Add fettuccine to the pot, ensuring it's submerged in the liquid.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until pasta is tender.
- Stir occasionally to prevent pasta from sticking and to ensure even cooking.
- If the sauce becomes too thick before the pasta is done, add a splash more milk or broth.
- Once pasta is tender and most liquid is absorbed, remove from heat.
- Stir in freshly grated Parmesan cheese, season generously with salt and pepper to taste.
- Garnish with chopped parsley and serve immediately.
Notes
To achieve optimal creaminess, avoid rinsing the pasta before adding it, as the starch released during cooking is crucial for emulsifying the sauce. Keep a close eye on the garlic to prevent burning, which can lead to a bitter flavor; sauté it gently until fragrant. Stir frequently, especially in the initial stages, to prevent the pasta from sticking to the bottom of the pot. Taste and adjust seasoning with salt and freshly cracked black pepper just before serving. For an even richer sauce, consider finishing with a touch of heavy cream instead of milk, or add a knob of cream cheese. Serve immediately, as the sauce will continue to thicken as it cools. If reheating, a splash of milk or broth can help restore consistency.