Heavy cream reduced at a gentle bubble in a skillet (usually over fried onion, garlic and vegetables), and the pasta goes in with a little of the cooking water and is tossed until the sauce clings; Parmesan on top. Gluten-free version: Gluten-free pasta.
Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2
Reserve cup of the cooking water before draining.
⚙ Saving the cooking waterLadleorMeasuring cup
💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.
3
Drain.
Colander
To assemble
4
Add the cream and bring to a gentle boil. Turn down the heat and simmer 2–3 minutes, until the sauce thickens slightly.
⚙ SimmeringStove
💡Reduce cream at a gentle bubble, not a hard boil: a few minutes is enough for it to thicken, and loosen a sauce that got too thick with a spoonful of pasta water.
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5
Add the drained pasta and a little of the cooking water, season with salt and black pepper and toss for about a minute over low heat, until the sauce clings to the pasta.
Stove
6
Serve immediately, with the Parmesan on top.
712calories
22 gprotein
91 gcarbs
26 gfat
● protein 13%● carbs 54%● fat 34%
Per serving (200 g), of 4 servings
For the Cooked pasta · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ladle or Measuring cup· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: butter · olive oil · Chicken breast strips · Chicken frying time (minutes) (5) · Seared salmon cubes · Cutting the salmon into cubes (cm) (2) · Seasoning the salmon (part of the salt) (half the salt) · Seasoning at the end (rest of the salt) (the rest of the salt and black pepper) · garlic · Mushrooms · Artichoke hearts · Cooked fresh tomatoes · Turmeric · Dried mushrooms soaked in hot water (minutes) (20) · Red pepper · Green pepper · Shrimp · Mussels · Cumin · Fresh spinach · Peas · White wine · Paprika · Stock with the cream · Cherry tomatoes in the cream · Chili pepper · Dried thyme · Dried oregano · Dried basil · Lemon juice · Grated lemon zest · Gorgonzola melted into the sauce · Emmental melted into the sauce · Parmesan melted into the sauce before the pasta · Ricotta · Yellow cheese melted into the sauce · Nutmeg · Parmesan · Walnuts · Arugula on top · basil · Parsley · Dill
Chicken shape in the steps (cubes): strips
Heat level: medium
Salmon searing time per side (minutes): 2–3
Garlic frying time: 1 minute
Mushroom frying time (minutes): 5–7
Artichoke frying time (minutes): 3–4
Tomato cooking time (minutes): 4
How much of the soaking water goes in with the wine: ½ cup
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