One Pot Garlic Parmesan Pasta

After last week’s garlic extravaganza, I stayed on the garlic train and have been making my way through a bunch of recipes that highlight the glory of the bulb.

There is no better time to indulge my fondness for this ingredient. While everyone is wearing a mask (you are wearing a mask, aren’t you?) the incredible pungency of garlic will be muted. Though it’s entirely possible, given the amount of garlic I’ve eaten lately that its smell is escaping through my pores. Thank goodness also for reduced interaction.

This is another one-pot pasta recipe – so easy, so tasty – I’ve already made it twice since discovering it last week.

Some ingredients.

Milk, pasta, chicken stock and garlic.

Some more ingredients.

Grated Parmesan and butter.

Start by melting butter in a large pan.

Melting the butter.

Mince the garlic.

Minced garlic.

Add the garlic to the melted butter.

Adding the garlic (a whatfoodimade action shot™!).

Fragrant garlic.

Cooking the garlic.

Get the chicken stock into the pan.

Add the chicken stock (a second whatfoodimade action shot™!).

Add the milk too.

Add the milk (a third whatfoodimade action shot™!).

Put the fettuccine and wait a bit for it to start to soften so it can all be submerged in the liquid.

Add the fettuccine.

Grind in some pepper and add some salt too. Put a lid on and get cooking.

Salt and pepper.

Remember to stir once in a while.

Lid off to stir.

The pasta is cooked.

Cooked pasta.

Add the Parmesan (maybe grate more than is called for so you have some for on top).

Adding the Parmesan (a fourth whatfoodimade action shot™!).

Top with that extra Parmesan, a few more grindings of pepper and serve.

One Pot Garlic Parmesan Pasta.

One Pot Garlic Parmesan Pasta.

Here’s the recipe:
https://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/

One Pot Garlic Parmesan Pasta

Yield: 4 servings
prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes

The easiest and creamiest pasta made in a single pot – even the pasta gets cooked right in the pan! How easy is that?

Ingredients

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

Directions

Melt butter in a large skillet over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.