One-Pan Creamy Fettuccine
Creamy fettuccine cooked entirely in one pan by layering cheese, aromatics, dry pasta, and milk. The sauce forms itself as it simmers for rich flavor with almost zero cleanup.
Equipment
- 1 | Large skillet with lid |
- 1 | Measuring cup | for milk
- 1 | Wooden spoon | for stirring
- 1 | Knife | for chopping
Ingredients
- 8 | oz | dry fettuccine nests |
- 8 | slices | mozzarella cheese |
- 6 | slices | cheddar cheese |
- 1 | cup | cherry tomatoes | halved
- 1/4 | cup | red onion | diced
- 3 | cloves | garlic | sliced
- 2 | tbsp | fresh parsley | chopped
- 1/2 | tsp | red pepper flakes |
- 3 | cups | whole milk |
- 1 | | | salt and black pepper | to taste
- 1 | tbsp | olive oil |
Instructions
- Arrange mozzarella and cheddar slices evenly in the bottom of a large cold skillet.
- Scatter diced red onion, halved tomatoes, sliced garlic, parsley, and red pepper flakes over the cheese.
- Place dry fettuccine nests on top of the cheese and aromatics.
- Pour whole milk over the pasta until mostly covered and drizzle with olive oil.
- Cover the skillet and bring to a gentle simmer over medium heat.
- Cook covered for 12-15 minutes, stirring once the pasta begins to soften.
- Uncover and stir thoroughly until the cheese and milk form a creamy sauce.
- Season to taste and serve immediately while hot and creamy.
Notes
Best served fresh; leftovers keep 2 days in the fridge.
Reheat gently with a splash of milk to loosen the sauce.
Whole milk gives the creamiest result.
Start with a cold pan for best cheese melting.
Reheat gently with a splash of milk to loosen the sauce.
Whole milk gives the creamiest result.
Start with a cold pan for best cheese melting.