Creamy Homemade Pasta
Homemade Cream Pasta: A Restaurant-Worthy Dish
Today, we’re going to make a delicious homemade cream pasta using fresh cream. This recipe will add a richer flavor, making it a dish that rivals any restaurant’s taste and presentation. Let’s create a special meal at home! This detailed guide will help you create a creamy, satisfying pasta that’s perfect for any occasion.
Pasta Ingredients (1 Serving)- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic (thinly sliced)
- 1/2 handful onion (thinly sliced)
- 1/2 Tbsp olive oil (for sautéing)
- 1/2 handful oyster mushrooms (trimmed and shredded)
- 3 strips bacon (cut into 1-2 cm pieces)
- 2 Tbsp pasta cooking water
- 1.5 Tbsp grated Parmesan cheese
- Ground black pepper (to taste)
- 1 tsp parsley flakes (for garnish)
For Boiling Pasta- 1 liter boiling water
- 1/2 Tbsp salt
- 1 Tbsp olive oil
- 1 liter boiling water
- 1/2 Tbsp salt
- 1 Tbsp olive oil
Cooking Instructions
Step 1
First, let’s determine the portion size for one serving of spaghetti. A good visual cue is to form a circle with your thumb and index finger; if the diameter is about the size of a 50-won coin, that’s generally one serving, which is roughly 100g of spaghetti.
Step 2
In a large pot, bring 1 liter (1000ml) of water to a rolling boil over high heat. Once boiling, add 1/2 tablespoon of salt and 1 tablespoon of olive oil using a tablespoon. Adding olive oil helps prevent the pasta from sticking together and gives it a nice sheen. As the water returns to a boil, carefully place the spaghetti into the pot, allowing it to soften and naturally spread out as it cooks.
Step 3
It’s best to cook the spaghetti for 1 to 2 minutes less than the time indicated on the package instructions. This is because the pasta will continue to cook in the pan with the sauce. If you cook it until perfectly done in the boiling water, it might become overcooked when sautéed. The cooking time can vary depending on the thickness of the pasta, so always refer to the package directions for the most accurate guidance. Checking the pasta’s doneness is key to achieving that perfect al dente bite.
Step 4
Heat a deep pan over medium-low heat and add 1/2 tablespoon of olive oil. Add the thinly sliced garlic and sauté until fragrant. Be careful not to burn the garlic by using heat that’s too high. Once the garlic is fragrant, add the thinly sliced onion (about half a handful) and sauté until softened and translucent. Next, add the bacon, cut into 1-2 cm pieces, and cook until lightly browned. The bacon fat adds wonderful flavor, so avoid adding too much oil initially. Finally, add the shredded oyster mushrooms (trimmed at the base) and sauté briefly with the other ingredients.
Step 5
To the sautéed ingredients in the pan, add 2 tablespoons of the reserved pasta cooking water. This starchy water will help emulsify the sauce and make it cling beautifully to the pasta. Now, pour in 1 cup of heavy cream (measured using a standard paper cup) for the rich sauce base. Follow this with about 1/2 cup of milk (measured similarly). This combination of cream and milk creates a wonderfully smooth and savory sauce.
Step 6
Stirring continuously over medium-low heat, allow the cream and milk mixture to simmer and thicken. The sauce will gradually become creamy and reach your desired consistency. Continue to stir and cook until it’s smooth and coats the back of a spoon.
Step 7
Drain the cooked spaghetti in a colander, but do not rinse it with cold water. Immediately add the drained pasta directly to the pan with the sauce. Unlike some Asian noodles, rinsing pasta washes away the starch that helps the sauce adhere. Gently toss the pasta in the sauce to ensure every strand is coated.
Step 8
Continue to gently simmer the sauce and pasta together, allowing the flavors to meld and the sauce to thicken slightly. Add 1.5 tablespoons of grated Parmesan cheese and stir until it melts into the sauce, adding richness and a cheesy depth. For an extra aromatic touch, freshly grind some black pepper over the pasta. If you don’t have whole peppercorns, regular ground pepper will work, but freshly ground pepper offers a superior flavor.
Step 9
It’s important not to over-reduce the sauce. Aim for a creamy, luscious consistency rather than a thick, paste-like sauce. If the sauce becomes too dense, it can overpower the pasta and make it difficult to eat. Finish cooking when the sauce is still fluid and coats the pasta beautifully.
Step 10
To plate, use a long pair of chopsticks or a fork to twirl the pasta, creating a neat mound. Carefully place this mound onto your serving dish, standing it upright for a professional, restaurant-style presentation. Finish with a sprinkle of parsley flakes for a touch of color and freshness. Your delicious homemade cream pasta is now ready to be enjoyed!
