and/or broccoli florets. I enjoyed making it… I’m enjoying eating it! Why do you use unsalted butter and then add kosher salt? With parmesan, you have to put it in in batches or it will turn into the clumpy mess you mentioned. I doubled the pasta and used Gemelli pasta instead of Fettuccine. Just made this. I am just starting to cook things on my own as I just moved to a college dorm! http://www.thekitchn.com/food-science-salting-to-taste-49868, http://questfordelish.blogspot.com/2015/01/garlic-creamy-parmesan-pasta.html, http://www.thekitchn.com/whats-the-difference-stock-vs-71199, https://www.scientificamerican.com/article/its-time-to-end-the-war-on-salt/, Kosher salt and freshly ground black pepper, to taste, 2 tablespoons chopped fresh parsley leaves. Will this work with my hubby’s 1% milk? I chopped up the bacon and threw it back in before serving. -Crystal, Sacramento (but from TEXAS). It has to do with the food, and making it happy as it cooks. Okay so I made this and it was actually really good. Such an easy dish! I don’t like to give up on recipes without knowing what I’ve done wrong. Thank you so much for your detailed feedback, Crystal! Followed everything with the exception of using a 350 gram package of fresh cheese tortellini and it was awsome. Also, which seasoning do you suggest for the protein would you think pairs good with it? What is the serving size? I have made this so many times, and with many different shapes of pasta. That being said, this was an insanely easy way to get lots of flavor into a creamy sauce without having to use cream. A definite “make again” recipe. The result should have been a thick and creamy sauce not liquid form. How much should I use and do I need to adjust the measurements? I used 2 teas of garlic and 1/2 C of Parmesan. Substituted almond milk and added chicken and broccoli with no changes needed. All 5 of us devoured the pasta though! I added chicken fried because I made your chicken a few nights ago and want to resue my food!! Next time, I am going to add shrimp, asparagus, and mushrooms. It was so delicious! Anything really. It was a huge hit with the family. This pleases even the foodie roommate. This simple one-pot pasta is a weeknight win – fast, flavorful and endlessly customizable. A little bit of cayenne, (cause I’m from Texas, I like it HOT like the Houston Rockets!) Does the size of the pan matter? I’m slowly replacing my old recipes by hers. I owe you big time! SMGFDMFH! I’ll be making this again soon! I added a couple of handfuls of fresh spinach, and chopped up roasted red pepper, and Blue Crab meat after the timer when off around 18 minutes. Just take it easy on the pepper and parsley- especially flat leaf parsley, as that stuff packs a punch and can overwhelm the dish a bit. Stir in Parmesan. Is there any way to thicken it? Yes, absolutely, but cooking time may have to be adjusted as needed. Great recipe – easy and tasty, though I did add a few things, namely doubling the amount of fresh garlic and the addition of capers. Definitely a keeper and I can’t wait to use this at my next dinner party. I loved the way the past soaked up the garlic and chicken broth flavor. I have for years loved both alfredo which was too heavy for me and I also loved pasta with garlic and olive oil, which when prepared right is luscious and creamy. I was skeptical about this dish, having cooked pasta in boiling water for 50+ years, but it works! Used half and half in place of milk as it’s all I had. Ever. It was a little heavier than I thought it would be, I made it with my fresh spaghetti I made today. It would also be great with peas! Does it really have to be parmesan? I am planning to make this tonight, so I am re-reading directions and watching the video. What size did you use? Making this version tonight! A simple and wonderfully endless options of a recipe. Rating… This was a wonderful easy dish which I served as a side with chicken. . Hi Chungah, we are having such an ugly heatwave in Seattle. I am a huge fan of one-pan meals. We like a little heat. I made this with gluten free angel hair pasta and added broccoli and peach chicken it was awesome thanks so much for the recipe. My big issue is before softening, the fettuccine was difficult to stir in the limited amount of liquid. You’re the queen of easy but amazing one pot recipes! I don’t want to use anything that will take away from your recipe. Thank you. Perhaps your heat source was set too high? Has anyone tried this substitution??? Good luck with your cooking adventures (PS: if you haven’t already, check out Budget Bytes — I used them a lot right out of college!!). I have made this recipe 2 times now and my noodles just won’t cook all the way through. All that said and done – fantastic! I like that itt doesn’t need cream. Yeah Chris J, I bet your wife isn’t pretty happy that you are flirting with another girl… and get this… you’re doing it online for gods sake! I also recommend reading through the recipe in its entirety at least 2-3 times prior to cooking. Due to the fact that we have both vegetarians and meat eaters, I did a build your own pasta. Just a note: we did find that the pasta needed a bit more liquid. Delicious dish!! Sautéed some shrimp with pesto and this meal was restaurant worthy. Turned out great, even my picky eater loved it! I have very fussy children and wondered how this would go over. Is it okay if I add Parmesan that’s in the package, not fresh? I’ve just cooked and eaten this perfect pasta and I agree this is fantastic. I am only 22 and haven’t learned much cooking and I easily made this! Made this for dinner tonight as a side dish with my favorite BBQ Meatballs from Taste of Home. Just wow honestly. Added some chicken to fill out the meal. I was super excited about it… it reminded me of the Knorr pasta sides I lived off in college. There is no creaminess to the pasta And it didn’t seem like a sauce with any fitness. One year after getting out of high school a friend decided to make dinner for us. Vegetable broth/stock should work just fine. I add extra garlic in addition to shallots. Tasted great ! It is fairly low cost, even if you use fresh cheese, like I did. If serving with pasta, cook 8 ounces pasta while you make the sauce. This is a great first recipe for homemade pasta sauce. They all loved it & it was so easy to make. Thanks! This was such a easy, fast, and delicious recipe! You may have turned down the heat too much when it says ‘simmer’. True, you can add just about any protein to make a full meal. You don’t taste it, it just ups the flavor. Amazing! And it’s also very cheap as well. What a quick and easy (but luscious looking!) I mixed shallots in with the garlic. With extra garlic, for sure. For me it only needed about 12-13 mins of simmer once it reached a boil. I used thin spaghetti as I did not have fettuccine. Your recipes are amazing!!! This was quick, easy, and delicious. Loving the one pot this offers!! Big Up for your recipe ! Will definitely be making this again and it is so easy to add different variations to the pasta such as chicken, mushrooms, red peppers, etc. Though I must say, it is very important that you use regular chicken broth/stock or chicken bone broth. And did you have to modify the recipe at all? Could you recommend a vegetarian substation for the chicken broth?

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