The Easiest One Pot Pasta Ever (3 Ways)

6 mins
Serves 1
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Directions

  1. 1Add 12 ounces of linguine directly in a dry cold pan.
  2. 2Add 12 ounces of linguine directly in a dry cold pan.
  3. 3Add 12 ounces of linguine directly in a dry cold pan.
  4. 4Add 6 ounces of cherry tomatoes, 1 yellow onion thinly sliced, 4 cloves of garlic thinly sliced, half a teaspoon of red pepper flakes, 3 tablespoons of extra virgin olive oil and finally 4 and a half cups of water.
  5. 5Add 6 ounces of cherry tomatoes, 1 yellow onion thinly sliced, 4 cloves of garlic thinly sliced, half a teaspoon of red pepper flakes, 3 tablespoons of extra virgin olive oil and finally 4 and a half cups of water.
  6. 6Add 6 ounces of cherry tomatoes, 1 yellow onion thinly sliced, 4 cloves of garlic thinly sliced, half a teaspoon of red pepper flakes, 3 tablespoons of extra virgin olive oil and finally 4 and a half cups of water.
  7. 7Season gently with salt and bring to a boil over medium high.
  8. 8Season gently with salt and bring to a boil over medium high.
  9. 9Season gently with salt and bring to a boil over medium high.
  10. 10Cook that for 9 minutes, turning the pasta with tongs as needed, until the pasta is al dente and the water is nearly evaporated.
  11. 11Cook that for 9 minutes, turning the pasta with tongs as needed, until the pasta is al dente and the water is nearly evaporated.
  12. 12Cook that for 9 minutes, turning the pasta with tongs as needed, until the pasta is al dente and the water is nearly evaporated.
  13. 13Stir in four sprigs of basil, torn.
  14. 14Stir in four sprigs of basil, torn.
  15. 15Stir in four sprigs of basil, torn.
  16. 16Garnish with some fresh basil, fresh grated parmesan reggiano, fresh cracked black pepper and maybe a touch of extra virgin olive oil.
  17. 17Garnish with some fresh basil, fresh grated parmesan reggiano, fresh cracked black pepper and maybe a touch of extra virgin olive oil.
  18. 18Garnish with some fresh basil, fresh grated parmesan reggiano, fresh cracked black pepper and maybe a touch of extra virgin olive oil.
  19. 19Cut two boneless skinless chicken breasts into thin sheets, around a quarter inch thick or maybe even thinner.
  20. 20Cut two boneless skinless chicken breasts into thin sheets, around a quarter inch thick or maybe even thinner.
  21. 21Cut two boneless skinless chicken breasts into thin sheets, around a quarter inch thick or maybe even thinner.
  22. 22Season your chicken to taste with salt and pepper.
  23. 23Season your chicken to taste with salt and pepper.
  24. 24Season your chicken to taste with salt and pepper.
  25. 25Heat a large deep walled saute pan or skillet over medium high, add just enough high heat cooking oil to coat the bottom of the pan.
  26. 26Heat a large deep walled saute pan or skillet over medium high, add just enough high heat cooking oil to coat the bottom of the pan.
  27. 27Heat a large deep walled saute pan or skillet over medium high, add just enough high heat cooking oil to coat the bottom of the pan.
  28. 28Sear your chicken in batches to avoid overcrowding in the pan for about two minutes, flip and sear for another two to three minutes or until decently browned and just cooked through.
  29. 29Sear your chicken in batches to avoid overcrowding in the pan for about two minutes, flip and sear for another two to three minutes or until decently browned and just cooked through.
  30. 30Sear your chicken in batches to avoid overcrowding in the pan for about two minutes, flip and sear for another two to three minutes or until decently browned and just cooked through.
  31. 31Once the chicken is done, reduce the heat to medium and add 3 tablespoons of unsalted butter.
  32. 32Once the chicken is done, reduce the heat to medium and add 3 tablespoons of unsalted butter.
  33. 33Once the chicken is done, reduce the heat to medium and add 3 tablespoons of unsalted butter.
  34. 34Add 1 medium shallot finely chopped, 4 cloves of garlic finely chopped and 1 large tomato diced.
  35. 35Add 1 medium shallot finely chopped, 4 cloves of garlic finely chopped and 1 large tomato diced.
  36. 36Add 1 medium shallot finely chopped, 4 cloves of garlic finely chopped and 1 large tomato diced.
  37. 37Season lightly with salt and saute just until it begins to soften and release some fragrance.
  38. 38Season lightly with salt and saute just until it begins to soften and release some fragrance.
  39. 39Season lightly with salt and saute just until it begins to soften and release some fragrance.
  40. 40Add in 2 teaspoons of your favorite Cajun seasoning.
  41. 41Add in 2 teaspoons of your favorite Cajun seasoning.
  42. 42Add in 2 teaspoons of your favorite Cajun seasoning.
  43. 43Saute until fragrant about 30 seconds. Add 8 ounces of rigatoni.
  44. 44Saute until fragrant about 30 seconds. Add 8 ounces of rigatoni.
  45. 45Saute until fragrant about 30 seconds. Add 8 ounces of rigatoni.
  46. 46Give a little toss and add 1 and a half cups of water.
  47. 47Give a little toss and add 1 and a half cups of water.
  48. 48Give a little toss and add 1 and a half cups of water.
  49. 49Turn the heat up to medium high, bring to a boil, reduce the heat to medium, cover with a lid and allow to cook for 5 minutes.
  50. 50Turn the heat up to medium high, bring to a boil, reduce the heat to medium, cover with a lid and allow to cook for 5 minutes.
  51. 51Turn the heat up to medium high, bring to a boil, reduce the heat to medium, cover with a lid and allow to cook for 5 minutes.
  52. 52Remove the lid, add in 2 cups of heavy cream, bring to a boil over medium high, then reduce the heat to low, just sort of a simmer and let that simmer for 5 to 8 more minutes or until reduced and the pasta is cooked al dente.
  53. 53Remove the lid, add in 2 cups of heavy cream, bring to a boil over medium high, then reduce the heat to low, just sort of a simmer and let that simmer for 5 to 8 more minutes or until reduced and the pasta is cooked al dente.
  54. 54Remove the lid, add in 2 cups of heavy cream, bring to a boil over medium high, then reduce the heat to low, just sort of a simmer and let that simmer for 5 to 8 more minutes or until reduced and the pasta is cooked al dente.
  55. 55Cut your chicken into cubes, add that back, along with 2 and a half teaspoons of lemon juice.
  56. 56Cut your chicken into cubes, add that back, along with 2 and a half teaspoons of lemon juice.
  57. 57Cut your chicken into cubes, add that back, along with 2 and a half teaspoons of lemon juice.
  58. 58Stir that all together, finally stir in a quarter cup of parmesan reggiano, stir and heat that over medium low until the parmesan melts and emulsifies into the sauce.
  59. 59Stir that all together, finally stir in a quarter cup of parmesan reggiano, stir and heat that over medium low until the parmesan melts and emulsifies into the sauce.
  60. 60Stir that all together, finally stir in a quarter cup of parmesan reggiano, stir and heat that over medium low until the parmesan melts and emulsifies into the sauce.
  61. 61Cut the heat and serve with freshly grated parmesan on top and maybe a little bit of finely chopped fresh parsley.
  62. 62Cut the heat and serve with freshly grated parmesan on top and maybe a little bit of finely chopped fresh parsley.
  63. 63Cut the heat and serve with freshly grated parmesan on top and maybe a little bit of finely chopped fresh parsley.
  64. 64Start off with a pot of water set over medium high, salt that water generously and bring to a boil.
  65. 65Start off with a pot of water set over medium high, salt that water generously and bring to a boil.
  66. 66Start off with a pot of water set over medium high, salt that water generously and bring to a boil.
  67. 67In a cold large skillet add 5 ounces of guanciale diced into quarter inch cubes.
  68. 68In a cold large skillet add 5 ounces of guanciale diced into quarter inch cubes.
  69. 69In a cold large skillet add 5 ounces of guanciale diced into quarter inch cubes.
  70. 70Heat over medium low, stirring often until you get evenly browned crispy.
  71. 71Heat over medium low, stirring often until you get evenly browned crispy.
  72. 72Heat over medium low, stirring often until you get evenly browned crispy.
  73. 73Add in two cloves of thinly sliced garlic, saute for two to three minutes or until fragrant.
  74. 74Add in two cloves of thinly sliced garlic, saute for two to three minutes or until fragrant.
  75. 75Add in two cloves of thinly sliced garlic, saute for two to three minutes or until fragrant.
  76. 76Strain off half the fat, cut the heat, then once your water is boiling, add 12 ounces of spaghetti.
  77. 77Strain off half the fat, cut the heat, then once your water is boiling, add 12 ounces of spaghetti.
  78. 78Strain off half the fat, cut the heat, then once your water is boiling, add 12 ounces of spaghetti.
  79. 79Boil according to package directions or until al dente, about 8 to 10 minutes.
  80. 80Boil according to package directions or until al dente, about 8 to 10 minutes.
  81. 81Boil according to package directions or until al dente, about 8 to 10 minutes.
  82. 82In a bowl combine 1 and a half cups of freshly grated pecorino cheese and half a cup of freshly grated parmesan reggiano.
  83. 83In a bowl combine 1 and a half cups of freshly grated pecorino cheese and half a cup of freshly grated parmesan reggiano.
  84. 84In a bowl combine 1 and a half cups of freshly grated pecorino cheese and half a cup of freshly grated parmesan reggiano.
  85. 85Add in four egg yolks, mixed together, till you get a paste.
  86. 86Add in four egg yolks, mixed together, till you get a paste.
  87. 87Add in four egg yolks, mixed together, till you get a paste.
  88. 88Using tongs transfer your spaghetti to the guanciale pan, adding your egg yolk mixture.
  89. 89Using tongs transfer your spaghetti to the guanciale pan, adding your egg yolk mixture.
  90. 90Using tongs transfer your spaghetti to the guanciale pan, adding your egg yolk mixture.
  91. 91Toss constantly using the pasta water to loosen, to get that paste to melt and emulsify into a beautiful luxurious sauce.
  92. 92Toss constantly using the pasta water to loosen, to get that paste to melt and emulsify into a beautiful luxurious sauce.
  93. 93Toss constantly using the pasta water to loosen, to get that paste to melt and emulsify into a beautiful luxurious sauce.
  94. 94Place into a nice shallow bowl, top with some extra freshly grated parmesan reggiano on top and enjoy.
  95. 95Place into a nice shallow bowl, top with some extra freshly grated parmesan reggiano on top and enjoy.
  96. 96Place into a nice shallow bowl, top with some extra freshly grated parmesan reggiano on top and enjoy.

Ingredients

  • 12 ounces linguine
  • 12 ounces linguine
  • 12 ounces linguine
  • 6 ounces cherry tomatoes
  • 6 ounces cherry tomatoes
  • 6 ounces cherry tomatoes
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon red pepper flakes
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 4.5 cups water
  • 4.5 cups water
  • 4.5 cups water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 4 sprigs basil
  • 4 sprigs basil
  • 4 sprigs basil
  • 1 cup fresh grated parmesan reggiano
  • 1 cup fresh grated parmesan reggiano
  • 1 cup fresh grated parmesan reggiano
  • 1 pinch fresh cracked black pepper
  • 1 pinch fresh cracked black pepper
  • 1 pinch fresh cracked black pepper
  • 2 boneless skinless chicken breasts
  • 2 boneless skinless chicken breasts
  • 2 boneless skinless chicken breasts
  • 1 tablespoon cooking oil
  • 1 tablespoon cooking oil
  • 1 tablespoon cooking oil
  • 3 tablespoons unsalted butter
  • 3 tablespoons unsalted butter
  • 3 tablespoons unsalted butter
  • 1 medium shallot
  • 1 medium shallot
  • 1 medium shallot
  • 1 large tomato
  • 1 large tomato
  • 1 large tomato
  • 2 teaspoons cajun seasoning
  • 2 teaspoons cajun seasoning
  • 2 teaspoons cajun seasoning
  • 8 ounces rigatoni
  • 8 ounces rigatoni
  • 8 ounces rigatoni
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2.5 teaspoons lemon juice
  • 2.5 teaspoons lemon juice
  • 2.5 teaspoons lemon juice
  • 1 pinch fresh chopped parsley
  • 1 pinch fresh chopped parsley
  • 1 pinch fresh chopped parsley
  • 12 ounces spaghetti
  • 12 ounces spaghetti
  • 12 ounces spaghetti
  • 5 ounces guanciale
  • 5 ounces guanciale
  • 5 ounces guanciale
  • 1.5 cups pecorino cheese
  • 1.5 cups pecorino cheese
  • 1.5 cups pecorino cheese
  • 0.5 cup parmesan reggiano
  • 0.5 cup parmesan reggiano
  • 0.5 cup parmesan reggiano
  • 4 egg yolks
  • 4 egg yolks
  • 4 egg yolks

Equipment

medium saute pan or large deep panknifetongslarge deep walled saute pan or skillet

Tips

  • al dente
  • don't overcook the chicken
  • toss constantly using pasta water to loosen
  • don't turn the pan on, you will end up with scrambled eggs