One-Pot Pasta. Never in my dreams I thought I would cook pasta this way! I learned to cook pasta thanks to my father and he was very traditional. Pasta had to cooked in salted boiling water until al dente, drained carefully (reserving a ladle full of pasta water to add to the sauce), and served with its delicious sauce.
So imagine my surprise when I learned of this cooking technique and what’s more – how delicious the pasta turned out to be! The first time I heard about this was when I bought my Thermomix TM5 (click here for the post). One day, I tried the Spaghetti Carbonara recipe and I couldn’t help but be surprised that the pasta was cooked in the water until the water fully evaporated. I questioned the technique but the result turned out to be really good. After researching online, I came across the One-Pot Pasta cooking technique and I just knew that I had to experiment on my own.
Asparagus and French Lardons One-Pot Pasta
1 tablespoon olive oil
1 shallot, diced
1 bunch of asparagus, cut in bite sizes
100 grams French lardons
1 liter water
2 tablespoons crème fraiche
In a pot, heat the olive oil and sauté the diced shallot.
Add the lardons to the pot and continue to sauté until the lardons are cooked.
Add the asparagus to the pot and stir.
Add the spaghetti to the pot. At this point, I also add 750 ml of water. Keep the rest of the water for later. Cover with a lid.
Lower the heat and stir regularly to make sure the pasta doesn’t stick to the bottom of the pan.
Add the rest of the water and continue to stir regularly.
When the pasta are al dente, add the crème fraiche. Season with garlic powder, salt, and black pepper as preferred. Mix everything well.
Serve and sprinkle with Parmesan cheese.