You are in your thirties, and you’re looking for something for dinner. Do you order an overpriced pasta at an overpriced restaurant, only to scan a QR code and eat something you could have made at home, only if you knew how?
Have no fear, your friendly lazy chef trisected is here to help.
Jokes aside, I make this really lazy pasta whenever I feel like having creamy pasta with some great flavor.
Set a whole bunch of water to boil and throw in some salt. When it’s boiling a bunch, (Rolling Boil), add the pasta in. Use approximately 80-90grams per person. The super lazy version is take some pasta, pour enough water to cover it, and maybe add a little bit more, and salt it and boil it.
While the pasta is coming to boil, or getting cooked (usually 11-14 minutes, be lazy and call out “hey siri 14 minute timer”) (if you’re not on an iPhone I don’t think you’ve hit peak lazy yet), then you take a block of butter, and chop it into smaller cubes. If you’re in Singapore, use half a block of SCS butter. If you’re not in Singapore, 8 tablespoons. I don’t know what that means, but I know its the right amount.
Wipe the knife you cut the butter.
Grab 2 cloves of garlic and either: mince by chopping, or grind it, or whatever, just make it a smaller and paste like.
Your pasta should be able 3-4 minutes in. If you are lazy, grab 1 pack of shredded cheese (whatever you want), and then loosely figure out how to portion it into 3 parts.
Oh yeah, before I forget, dump the butter and the garlic into a big bowl that can take lots of heat. Throw in a pinch of salt, literally put your index finger and thumb and pinch out salt, and throw it into the bowl. No need to mix, not yet at least.
Pasta should be about 7-8minutes in now, and you gotta stir the pot at least once. If you did it the super lazy way, the pasta might be getting clumpy and stuck to the pot. Unstick it a bit, and add a little bit more water if it’s dried out like contact lens left out.
Super lazy way: after you added more water, stir it a bit, and if the noodles are quite soft, like floppy, then throw the butter and the garlic into the pot and start stirring.
If you’re not in the super lazy way, when the timer is about 11 minutes (shout “hey siri, how much time is left” “you have about three more minutes in your timer”) then you lower the heat, and use tongs to grab the pasta and put it into the bowl. Be smart, put the bowl next to the pot.
At this point, for both lazy and super lazy ways, the garlic and cheese will start to melt together, with the hot pasta coming into it. Toss it once or twice, then grab 1/3 of the cheese and throw it in, and continue tossing until the cheese is melted. Throw in another 1/3 after it melts, and continue until all the cheese is done. Keep tossing until everything is melted. Your timer would have gone off by now (“Hey siri stop”).
If it doesn’t look glistening enough, add more pasta water. It might look watery, but just keep tossing and you’ll be good. If you did super lazy, then add a scoop more water, and stir everything over low heat.
Grab some Tabasco and squirt it in, and you’re good to go.
It might have sounded long this way, but you’re gonna have super good tasting pasta in about 15 minutes, and its a fraction of the price of whatever happening pasta place is on right now.
It always tastes good.
Ingredient list
- 8 tablespoons butter (100+ grams? i forget)
- 2 cloves garlic minced
- 100g of shredded cheese
- 80g dried pasta
- 1-4L of boiling salted water
- Tabasco sauce (or any spicy vinaigrette. Most of the heat of the spice dies in the cheese, just don’t put too much)
Tools needed
- Pot to hold 1-4L of boiling salted water AND fit pasta shape in
- knife or mincer for garlic
- tongs to handle pasta
- scoop for hot boiling water.
Lemme know if you made it.