Creamy Milk Pasta One-Pot (Print Version)

One-pot pasta gently simmered in milk for a smooth, flavorful creamy sauce with simple ingredients.

# What You’ll Need:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Dairy

02 - 4 cups whole milk
03 - 1/4 cup unsalted butter
04 - 2/3 cup grated Parmesan cheese

→ Aromatics & Seasoning

05 - 2 garlic cloves, minced
06 - 1/2 teaspoon salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of nutmeg (optional)

→ Garnish

09 - Fresh parsley, chopped (optional)
10 - Extra Parmesan cheese, for serving

# How to Make It:

01 - In a large, deep skillet or wide saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
02 - Pour in the milk and bring to a gentle simmer without boiling.
03 - Add the pasta, salt, pepper, and nutmeg if using. Stir thoroughly to prevent sticking.
04 - Cook uncovered, stirring frequently, for 12 to 15 minutes until pasta is al dente and the milk reduces into a creamy sauce. Add a splash of milk if the sauce thickens too rapidly.
05 - Stir in the grated Parmesan until melted and the sauce is smooth. Adjust seasoning as desired.
06 - Remove from heat and serve immediately, topped with fresh parsley and additional Parmesan if desired.

# Additional Tips::

01 -
  • One pot means one thing to wash, which matters more than recipes admit.
  • The milk transforms into a silky sauce without any cream or heavy ingredients, tasting indulgent but feeling light.
  • Twenty-five minutes from hungry thought to dinner plate, and you actually taste like you tried.
02 -
  • The milk thickens faster than you'd expect once the pasta releases its starch, so if your sauce is suddenly too thick, a splash of extra milk fixes it immediately and prevents regret.
  • Medium heat is not negotiable because high heat boils the milk instead of simmering it, breaking the fat and making everything grainy and separated.
  • Stir constantly, especially in the beginning, or you'll have stuck-on bits at the bottom that taste bitter and ruin the whole thing.
03 -
  • Use the biggest, deepest skillet you own because the pasta needs space to breathe and cook evenly, not pile up in a crowded pot.
  • Whole milk is non-negotiable here, and cold milk from the fridge works better than room temperature because it mixes evenly without scrambling or separating.
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