Garlic Parmesan One Pot Pasta (Print Version)
# Ingredients:
→ Base
01 -
8 grams fresh garlic, minced (approximately 4 cloves)
02 -
3 tablespoons unsalted butter, divided
03 -
8 ounces (225 grams) angel hair pasta
04 -
480 milliliters chicken broth
05 -
240 milliliters whole milk
06 -
60 grams Parmesan cheese, finely grated
→ Garnish and Seasoning
07 -
Fresh parsley, chopped, for garnish
08 -
0.25 teaspoon onion powder (optional)
09 -
0.25 teaspoon dried oregano (optional)
10 -
0.25 teaspoon dried thyme (optional)
11 -
0.25 teaspoon dried parsley (optional)
12 -
0.25 teaspoon ground black pepper (optional)
# Instructions:
01 -
Grate the Parmesan cheese and allow it to come to room temperature for optimal melting and texture.
02 -
Melt 2 tablespoons of butter over medium heat in a large skillet. Add minced garlic and cook for 1 to 2 minutes, stirring frequently until aromatic but not browned.
03 -
Pour in chicken broth and optional seasonings. Slowly add milk while continuously stirring. Bring the mixture to a boil.
04 -
Add angel hair pasta. If necessary, break the strands in half or use tongs to incorporate them as they soften. Simmer for 4 to 5 minutes, stirring occasionally to prevent sticking. Reduce heat to low once pasta is partially cooked.
05 -
Add the remaining 1 tablespoon of butter to the warm pasta and toss to evenly coat.
06 -
Gradually sprinkle in Parmesan cheese, stirring continuously until the sauce becomes smooth. Remove from heat before adding the cheese to prevent separation. The sauce will thicken upon standing.
07 -
Top with freshly chopped parsley just before serving. Pair with garlic bread or preferred sides.
# Notes:
01 -
For the creamiest consistency, ensure the dairy is added to a boiling liquid and the cheese is incorporated off the heat. Grating Parmesan yourself promotes better melting and flavor integration. Use kitchen tongs for managing angel hair pasta to avoid clumping.