Turn off the heat and toss with enough grated Parmesan cheese ( or other hard cheese, like Asiago) to absorb the remaining liquid in the pan and form a creamy sauce. Add a generous pinch of salt and cook the pasta, tossing occasionally, until al dente ( or to your liking). Pour enough of the pasta cooking water into the saute pan to come about halfway up the noodles ( about ¼ cup). Add two pats of butter ( 2 tablespoons) and use a pasta fork to transfer the flexible ( but not al dente!) pasta to the saute pan. Place a 10″ saute pan on the stove next to the pot of pasta and set the burner to medium. Err on the side of under-done you can always cook it a bit longer in the next step, but it’s awful hard to un-cook pasta. How much pasta for one person, you ask? For long noodles, like spaghetti, fettucine, or bucatini, a handful about the diameter of a quarter (about 1-inch) is just enough pasta for a hearty serving!Ĭook the pasta until it is flexible, but not all the way to al dente. Once the water is boiling, add a single serving of pasta to the pot. You’ll utilize the cooking water to finish the pasta, and the starch adds lots of creaminess to the dish. I like to use just enough water to cover the noodles, so the pasta water has a high starch concentration. Here’s How To Make This Easy Pasta RecipeĪlright, here’s how to make this easy pasta for one (with my notes and explanations in italics!):īring a few inches of water, and a generous pinch of salt, to a boil in a saucepan. Those that are imported from Italy are usually a good bet! The pasta itself really shines in this recipe, so you might as well use the good stuff if you have it. If you can, try to buy the highest quality pasta you can find. I’d never tried this type of pasta before my recent visit to Rome, and now I’ve noticed that they sell it at my local Fred Meyer/Kroger! You can also grab it through Amazon if you’re a Prime junkie like me. You can make it with just about any dried pasta you have lying around, but I prefer long noodles (for maximum twirling) my favorite is bucatini. This pasta is rich, cheesy, silky, and perfectly al dente. I’ve included approximate measurements in the explanation below, for those of you that want a little more direction the first time you make it. This is one of those wonderfully forgiving recipes that doesn’t require that you be particularly specific about anything you’re doing. My very favorite part of this simple pasta recipe is that it requires NO MEASURING. This is my quick and easy pasta recipe with few ingredients for one serving of pasta in just 10 minutes! I’ve made a few different versions of this recipe over the years, but I picked up a few tips and tricks while I was in Italy last month, and now I’m *finally* ready to share it with you. I’m home by myself for lunch just about every day, and I’ve nailed down a few recipes for one that I can make really quickly and with pantry staples I already have on hand. Guys, I’ve had this recipe up my sleeve for what feels like ages. Pasta for one, in just ten minutes time! This “recipe” requires NO MEASURING, just 5 ingredients, and can easily be scaled to make more servings.
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