Three-Ingredient Creamy Alfredo (One-Pan Egg Pasta)

Ingredients

• 200 g Egg pasta (e.g., fettuccine or tagliatelle) (Prefer fresh or high‑quality dried egg pasta for best texture)
• 2 Tbsp Unsalted butter (Cut into small pieces for quick melting)
• 100 g Parmesan cheese (freshly grated) (Finely grated for smooth emulsification)
• 1 L Water (Enough to fully submerge pasta; will be reduced)
• 1 tsp Salt (Add to boiling water for seasoning)
• 1/4 tsp Freshly ground black pepper (optional) (Adds a subtle bite)
• 1 Tbsp Fresh parsley, chopped (optional) (Garnish for color and freshness)

Instructions

1. Prepare the pan

   Place the large skillet on the stove, add 1 L of water, the measured salt, and the egg pasta. Ensure the pasta is fully submerged.

   Time: PT5M

2. Bring to a gentle boil

   Cover the pan, set the burner to medium, and bring the water to a gentle boil. Once boiling, uncover, give the pasta a quick stir, then re‑cover.

   Time: PT5M

3. Cook the pasta

   Cook the pasta for the time indicated on the package (typically 6‑8 minutes; in this case 7 minutes). Stir gently every 2 minutes to prevent sticking.

   Time: PT7M

4. Reduce liquid

   When the pasta is al dente, turn the heat to high, remove the lid, and let the remaining water boil rapidly for about 1 minute until roughly 1 inch of liquid remains.

   Time: PT1M

5. Create the creamy sauce

   Reduce the heat to low, add the butter pieces and the grated Parmesan cheese. Stir continuously until the butter melts and the cheese fully emulsifies with the starchy water, creating a smooth, glossy sauce.

   Time: PT2M

6. Finish and serve

   Turn off the heat. Optionally season with freshly ground black pepper and sprinkle chopped parsley. Toss to combine and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

465

Protein

20 g

Carbohydrates

45 g

Fat

52 g

Fiber

2 g