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Recipe details
One-Pan Spaghetti with Parmesan
Dry spaghetti simmers in seasoned water until tender and nearly absorbed, then is finished off the heat with olive oil and grated Parmesan for a glossy, lightly creamy coating. A quick dinner idea, ready in 25 minutes.
≈ 51 kcal/100 g · ≈ 206 kcal/serving
25 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry smooth spaghetti, durum wheat semolina, no filling85 g
finely grated Parmesan cheese30 g
olive oil10 g
water360 ml
fine salt2 g
Cookware and utensils
wide sauté pan
tongs
grater
Directions
01
Put the water, olive oil and salt into a wide sauté pan and bring them to a gentle boil over medium-high heat.
Products
water — 360 ml; olive oil — 10 g; fine salt — 2 g
Action
bring to a boil
Time
4 min
Temperature
gentle boil
02
Add the dry spaghetti and bend it gradually into the pan as the submerged ends soften.
Products
dry smooth spaghetti, durum wheat semolina, no filling — 85 g
Action
add pasta
Time
2 min
Temperature
medium-high heat
03
Turn the spaghetti frequently with tongs while it simmers until the liquid is nearly absorbed and the strands are tender.
Products
dry smooth spaghetti, durum wheat semolina, no filling — 85 g; water — 360 ml
Action
braise
Time
12 min
Temperature
simmering pan
04
Remove the pan from the heat and toss in the grated Parmesan until it coats the spaghetti.
Products
finely grated Parmesan cheese — 30 g
Action
finish
Time
3 min
Temperature
off heat
05
Serve immediately while the spaghetti is glossy and tender.
Products
No products at this step
Action
serve
Time
1 min
Temperature
serving temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available