Creamy & Flavorful Pasta
A Delicious Cream Pasta, a Cousin to Carbonara, Perfect for Home!
Hello everyone, it’s Ryul! Even after moving to Seoul, I couldn’t give up cooking delicious meals, so I packed my necessary groceries and frying pan! I’m finally sharing the recipe for the wonderful cream pasta I made a few days ago after finishing the editing. (Editing videos on my smartphone takes anywhere from one day to four or five days per video!) My life in the goshiwon and studying for certifications feel incredibly intense since I’m not naturally gifted academically, but I get too stressed if I don’t cook. Grocery shopping and cooking are the best ways for me to relieve stress.
**Taste Profile:** As expected, pasta made with fresh animal-based heavy cream is bursting with flavor. It got a little cool while I was taking pictures, making the noodles a bit firm, but when eaten warm, the creamy richness just slides down so easily! For various reasons, pasta made at home is undeniably more delicious than what you get outside, for everyone. Even using milk and cheese can achieve a similar flavor and visual appeal, so I encourage you to try it!
Ingredients- 100g Pasta noodles
- Olive oil
- Salt
- Black pepper
- 1/2 Onion
- 2 cloves Garlic
- 2-3 Dried red chili peppers (optional)
- 200ml Heavy cream
Cooking Instructions
Step 1
First, peel and thoroughly wash the onion, then slice it into thick strips about 0.5 cm wide. Cutting them this way ensures they retain a pleasant texture.
Step 2
If you have mushrooms, clean them and slice them into 2-3mm thick strips. (You can omit this step if you don’t have mushrooms.)
Step 3
Lightly smash the garlic cloves with the side of your knife, or slice them thinly. Smashing them will help release more flavor.
Step 4
If you’re using chicken breast (or bacon, shrimp, or any other preferred ingredient), cut it into bite-sized pieces. Adding various ingredients can enhance the richness of the flavor.
Step 5
If you have broccoli, cut it into small florets. It’s best to blanch or lightly cook it beforehand.
Step 6
In a large pot, bring plenty of water to a boil for cooking the pasta, adding a pinch of salt. Meanwhile, heat a generous amount of olive oil in a preheated frying pan. Add the smashed garlic and the prepared chicken breast (or your main ingredient) and sauté over medium heat until golden brown and fragrant.
Step 7
Once the chicken breast is somewhat cooked, sprinkle with black pepper to enhance its flavor.
Step 8
Lightly season the chicken and garlic with salt. Be careful not to oversalt; season to your preference.
Step 9
Now, add the sliced onions to the frying pan. Sauté them over medium-low heat until they become translucent and release their sweet aroma. Cooking the onions thoroughly will bring out their sweetness.
Step 10
Once the water is boiling, add the pasta noodles and cook them for 1-2 minutes less than the time indicated on the package, aiming for an al dente texture. Reserve about one ladleful of the pasta water before draining.
Step 11
Add the sliced mushrooms and broccoli to the pan and stir-fry for about 1 minute, just until they are slightly tender. Stir-frying for too long can make them mushy.
Step 12
Reduce the heat to low and pour in the 200ml of heavy cream. Cook gently, being careful not to let the cream boil over.
Step 13
As the cream sauce begins to thicken slightly, add the crushed dried red chili peppers. Stir gently with a spatula to prevent sticking to the bottom. The chili peppers will add a touch of heat and aroma.
Step 14
Drain the cooked pasta and add it directly to the pan with the cream sauce. Toss well to coat. If the sauce seems too thick, gradually add the reserved pasta water to achieve a smoother, creamier consistency.
Step 15
It’s beautifully done! Enjoy it while it’s warm. For an extra touch, you can garnish with grated Parmesan cheese or fresh parsley. Enjoy your meal!
