The Easiest One Pot Pasta Ever (3 Ways)

I don't understand why people can't just boil their pasta and then make the sauce and put it together five minutes of extra time , maybe .

So that brings us here today for a little challenge .

I'm gonna give you two of the best one pot pastas .

I can possibly think of .

I'm gonna find out if I can beat a pasta that's completely traditionally made .

Is it really worth the extra five minutes of time saving while simultaneously destroying an entire culture's tradition .

Let's find out and make this shall we ?

OK ?

Three recipes , two for the one pan people and one for me .

But I'm not going to make it in the one pan .

No , for pasta .

One , which also happens to be one pot .

I'm gonna be honest , I needed some sort of direction here because , well , I've never cooked pasta this un traditionally and horrifically .

So I sort of worked off this recipe .

I found that was very popular online .

So get yourself a medium saute pan or a large deep pan in general , add 12 ounces or 350 g of linguini .

Yep , directly in a dry cold pan .

This only hurts every fiber might be for the people .

Now add 12 ounces of 350 g of cherry tomatoes except only like half that because it felt like too much .

Just being honest , followed with one yellow onion , thinly sliced , four cloves of garlic , thinly sliced half a teaspoon or 1 g of red pepper flakes three tablespoons of 45 g of extra virgin olive oil .

And finally 4.5 cups or one and a quarter liter of water season gently with salt and bring to a boil over medium high cook that for nine minutes .

Turning the pasta with tongs as needed .

So the pasta is , the water is nearly evaporated , stir and force breaks a basil torn , you can plate it up .

But I guess in the spirit of one pot , I suppose you can go ahead and just garnish that with some fresh basil , fresh grated Parmesan Regian , fresh cracked black pepper and then maybe a touch of extra virgin olive oil because you feel bad for it .

But uh you know , to be fair , it was easy .

Not gonna lie .

Moving on to pasta .

Number two .

Yes .

Also one pot and it breaks about every rule I can imagine including the Italian commandment of never using heavy cream and pasta Italians .

I'm sorry , first cut two boneless skinless chicken breasts into thin sheets .

Really ?

You want it around a quarter inch thick or maybe even thinner if you can season your chicken and taste with salt and pepper .

Hit a large deep walled saute pan or skillet over medium high .

Add just enough high heat cooking oil to coat the bottom of the pan .

Something like canola or avocado oil works .

Sear your chicken in batches to avoid overcrowding in the pan for about two minutes .

Flip and sear for another 2 to 3 minutes or until decently brown and just cook through .

It will be tough to get a deep dark crust on this without over cooking .

So don't obsess too much about the crust and try to pay attention to not over cooking the chicken .

Once the chicken is done , reduce the heat to medium and add three tablespoons or 45 g of unsalted butter once that's melted and bubbling , do a little dance and add one medium shallot , finely chopped , four cloves of garlic , finely chopped and one large tomato diced season lightly with salt and saute just until it begins to soften and release some fragrance , adding tuna teaspoons or 7 g of your favorite Cajun seasoning saute until fragrant in about 30 seconds .

Add eight ounces or 226 g of rigatoni .

Give it a little toss and add 1.5 cups or 375 mL of water .

Turn the heat up to medium high .

Bring to a boil , reduce the heat to meat cover with a lid and allow to cook for five minutes .

Now , remove the lid , add in two cups or 500 millis of heavy cream bring to a boil over medium high .

Again , then yet again , reduce the heat to low , to sort of a simmer and let that simmer for 5 to 8 more minutes or until reduced .

And the pasta is cooked .

Al Dente .

Feel free to add a lid if you need , but you shouldn't just toss occasionally , but at least cook the pasta .

Al Dente .

Ok .

If you're going to break all the traditions , hopefully there's just one thing right now .

Once that's done , cut your chicken into cubes .

Add that back along with 2.5 teaspoons or 12 g of lemon juice .

Stir that all together , finally stir in a quarter cup of 25 g of Parmesan Rosano stir and heat that over medium low until the Parmesan melts and emulsifies into the sauce , cut the heat and serve with freshly grated Parmesan on top and maybe a little bit of finely chopped fresh parsley , you know , to be fair .

It does look good .

Now , last but not least is the carbonara a beautiful loving pasta .

We should all know .

Well , no heavy cream lies and only seven ingredients including salt .

Eight , if you count water , it's easy .

Basically .

So first you're going to start off with an extra large Wheel of Parmesan Regian .

You want it to be around 80 to £100 .

That's a joke .

Yeah , I know everybody watching was like , what start with a pot of water set over a medium high salt that water generously and bring to a boil .

Then in a cold large skillet add five ounces or 140 g of guanciale diced into quarter inch cubes .

Heat of a medium low stirring .

Often you get evenly .

Brown crispy boys .

Oh , look at the sorry .

The Italians don't deserve this day .

I don't know what's going on .

Add in two cloves of thinly sed garlic saute for 2 to 3 minutes or until fragrant , clean off half the fat , cut the heat .

Then once your water is boiling , add 12 ounces or 350 g of spaghetti boil according to packaged directions or until about 8 to 10 minutes .

Then in a bowl come on 1.5 cups of 150 g of fresh grated pecorino cheese and half a cup of 50 g of fresh grated Parmesan Regian .

Again , you don't need the whole wheel unless you want to have a lot of fun .

Adding four egg yolks mixed together until you get a paste .

And once your spaghetti is done using tongs , transfer your spaghetti to the guano pan , add in your egg yolk mixture .

The rest of your spaghetti toss constantly using the pasta water to loosen to get that paste to melt and emulsify into a beautiful luxurious sauce .

Should be smooth .

It should be creamy .

It should be clinging to your noodles for dear life .

Once that's glossy and luxurious , you should be hearing angels singing from the distance .

It really depends on how glossy it is .

Now , don't turn the pan on and get all fancy during this tossing process because you're gonna end up with scrambled eggs .

Not good .

Anyway , once that's done , place it into a nice shallow bowl top with some extra fresh grated Parmesan Reggiano on top and enjoy .

But it's not time to enjoy .

It's time for answers is a one pot pasta even able to compete with tradition .

And is there even a point to throwing it all into one pot ?

I'm here to find the answers .

Let's begin .

We have three pastas , each pasta hurting my feelings less and less .

This one's the definition of a one pot , one pan , whatever quick sound check sounds good .

The amount of effort that went into this is perfectly reflective of its flavor .

If you're just trying to stay alive , this should do it .

This is a recipe that I wrote myself , which I don't like and it was painful to write because cream is a big no , no in the Italian sphere .

But let's be honest , like cream on pasta is probably gonna be good sound check .

You don't need me to say anything about that .

I'll be honest .

This is pretty good .

Sure .

There's the argument of like , oh , it's not a real pass that way .

Are you using cream if you're cheating ?

When was the last time ?

We complained about MS G being in KFC .

I have nothing bad to say about this .

I would be happy to eat this .

There was effort involved .

There was technique involved and it did take longer than this .

This was faster than the both of them combined .

And it's using traditional techniques , traditional ingredients and the Italians would probably improve it .

Sound check .

Not bad , not bad .

It's just hard to beat the simplicity of this pasta .

Not a lot more effort than any of these two .

But yes , you had to use this second pot .

Really .

The point is if you really need to save yourself the five minutes , this is the one pot for you .

But also there's nothing wrong with a good old fashioned carbonara .

OK ?

Take the time .

Put a little bit of love into it and it's probably gonna be good .

We're gonna have people vote for which is their favorite for sure .

But you wanna know what else is good b roll .