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

Ingredient Substitutions

• Instead of Egg pasta (e.g., fettuccine or tagliatelle): Regular dried pasta (texture will differ)
• Instead of Unsalted butter: Olive oil (will change flavor)
• Instead of Parmesan cheese (freshly grated): Pecorino Romano, Grana Padano
• Instead of Salt: Sea salt
• Instead of Fresh parsley, chopped (optional): Fresh basil

Equipment Needed

• Large skillet or wide saucepan (minimum 3‑quart capacity)
• Lid that fits the pan
• Wooden spoon or silicone spatula
• Microplane or box grater
• Measuring cup and spoons

Critical Steps — Do Not Skip

• Do not let the water boil over during the initial cooking stage.
• Retain enough pasta water (about 1 inch) before adding butter and cheese.
• Add butter and cheese over low heat and stir continuously to prevent clumping.

Chef Tips from the Video

• Use freshly grated Parmesan; pre‑grated cheese contains anti‑caking agents that hinder emulsification.
• Reserve a small cup of pasta water before the final reduction; it’s the secret to a silky sauce.
• Serve immediately; the sauce continues to thicken as it stands.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low, adding a splash of water to loosen the sauce.

Freezer: Not recommended; texture of pasta may become mushy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Measure water and salt ahead of time.
• Grate the Parmesan cheese in advance and store in a sealed container.
• Pre‑cut butter into small cubes for quick melting.