Meghan made one-pot pasta a trend – but is it any good? Seven all-in-one recipes tested | Pasta

SAdly, we cannot return to an innocent era before the first episode of Megan, Duchess of Sussex Netflix Cooking width, with its description of one piece pasta. This was a time when writing the phrase “Bad Frying pan” in Google did not result from any important matches. Now these three words are closely related.

To summarize: Meghan, non -cooked pasta, and other raw ingredients in a shallow frying pan, boiled water from a kettle over it and cook it with a cover. Some of the present differences were: the dish was incalculator. The recipe may not be alone; The Italians, inevitably, consider the frying pan’s pasta. After that, many people re -created the Megan version, and in a violent reaction against the reverse reaction, it was well announced.

I wonder about the idea that spaghetti of one piece represents some great victory for rest. The traditional spaghetti dish may be a dual recipe, but one of these articles only contains boiling water, salt and spaghetti. This is not difficult, and it takes 11 minutes.

But there are a lot of other pasta dishes with a single plate, some of which are completely enormous. I tried to make seven of them.

Technical note: The United States is the hot white center for one pasta mania, so most of these recipes use American cup measurements. You can translate with 240 ml into a cup, but I usually choose a random tea mug, call it a cup, and fractures.

Another note: all the recipes of one-piece pasta inevitably call for what appears to be a liquid size-you can feel as if you were making soup. You just need to be confident that pasta will absorb it. Sometimes, I discovered, this confidence is misplaced.

Press four centuries filled with garlic in olive oil in a ceramic bowl, add four water from the water a vegetable reserve cube was dissolved in it, then threw in half a bag of chick with some chopped thyme. Cook over low heat until it is finished. With no heat on Chuck in a box of white beans, drain and rinsing, a bag of spinach for children and some grated Parmesan, about 45 grams, and some black pepper, stirred for a few minutes. I did not have great hopes in this recipe, but it turned out that it was not only palatable, but ready in less than 15 minutes. Things were amazingly good.

The best way to make Carbonara actually exercise cooking minds, so it seems that the way to cook everything in one skillet is estimated to make trouble. As with Megan’s recipe, you will need a large skillet enough to accommodate dried spaghetti. Then put some olive oil in it, fry some bacon or bansita on medium heat and set aside at the crunchy.

Next, add the chopped garlic to the pan (I know that there is no garlic in a real carbonara). Fry for less than a minute before adding white wine, chicken order (I know) and water – less than a liter and a half in total – and 340 grams dried pasta. Stir the heat until it boils and cook until the pasta becomes soft – a little longer than usual, and it may reach 18 minutes – stirring often.

Once you are finished, remove it from the heat and whisk it in two whole eggs overcame 80 ml of dual creamy cream (yes, I know) and 60 g of grated Parmesan. Really, it should be Picorino, but it is useless than the doctrine at this stage. It is in frying pan.

To be fair, I had a carbonara worse than this – I actually had a carbonara worse in restaurants. It is more attractive than it is, but using a little less water is likely to treat it. Is it better than traditional carbonara? No. Is it easier? no. But this may be how I will make him if you are kicking.

I chose this recipe because I encountered a lot of stray at my hands, and it seems an easy way to use it. It is possible – it is claimed that – slap all the ingredients in a bowl, pour the water on top, cook for 10 minutes and prepare it to eat, but I took the reasonable precautions to worry about mushrooms and garlic in the butter for a few minutes first. The shape of the recommended pasta here is Gemili. I used almost similar-but any short pasta should work.

The result is … fine. Like many of these recipes, they taste less than their all parts – which are monitored when you throw a load of water on the components early in the procedures. There is a good idea for a dual -bottom pasta dish here. I wish you made it.

I was in adulthood before I learned that Orzo was a small form of pasta, instead of a large form of rice. Because of the remaining embarrassment, I don’t buy it much, but it is a sound option for the meals consisting of one piece, because it cooks quickly and thus does not give other ingredients time to go while immersion. This dish is prepared in a large skillet that can then be to the oven, so be sure to have something.

After softening some chopped onions in a skillet on the stove, add in two cloves filled with garlic, some hot pepper chips, dried oregano and salt, and four handful of minced turnip (I used a stray instead, because I still hate a lot and hate the turnip). When the vegetables are dissolved, add three tablespoons of tomato paste, a tomato cut, and a chickpea (drain and rinse), one or half cup of a bag of Orzo and about 600 ml of vegetable stock. Stir, cook over low heat and score in the oven for 10 to 15 minutes at 200 ° C. Serve with feta cubes, and fresh dill if you have got any pressure from lemon.

The result is very heavy but delicious enough. I recommend half of all amounts. A large skillet of this is too much, even for four people.

A safe bet-one Italian meal with many differences, but it certainly contains carrots, onions, celery, garlic, canned tomatoes, Borutti or Cannellini Beans. As a meal, the e fagioli pasta is located somewhere between the pasta and soup dish, so it is surprisingly tolerant. Chopped sweat onions, carrots and celery. Add garlic and hot pepper chips, cook for another minute or so, add a tin of tomatoes and about 1.4 liters of chicken broth. It is recommended to add 225 grams of pasta – recommended by Ditalini, but the closest that I can reach is Mezzi Rigatoni, which is Rigatoni cut into two halves.

When the pasta is finished, add a tin of repeated Canllenie pills, a handful of parsley, and warm. Among all the dishes I made, this is the only one that my wife had a good word that she says, but she did not try until three of the seven.

The cousin of the chickpeas -based pasta, in one copy, uses canned chickpeas and pasta in the form of a loop called Calimarata. It may be difficult to get this, but again, any short pasta will work, even-in the shattered lasagna sheets. You may have everything you need to make it already, and it takes 20 minutes.

Heat some oil in a large bowl and chopped onion, then three a century cloves of chopped garlic, followed by the tin from the rinsing chickpeas, raising about a quarter of a quarter of a wooden spoon (you will release the starch to make the sauce more thick). Throw in some hot pepper chips, a little salt, infection or two mountain rosemary – do not care to cut it.

I am concerned until the rosemary bend before adding in one tin of tomatoes – chopped or complete. He decreased for five minutes. Pour in a liter of water, leave it on low heat and throw in the pasta – again, about half of the bag or box, for example 250 grams. Once cooked, finish Parmesan, chopped parsley and serve. I love this.

You are supposed to be able to produce one piece of piece of pasta cheese in the microwave, of equal amounts of dried noodles and water (half of each of them, for example) and half milk, a fist of cheddar cheddar and salt. I realize this really doesn’t look a good idea. Crossing of the spoiler: not.

The idea is that you are pasta microwave, salt and water in a bowl for two minutes at one time, stirring between them, until the pasta is tender. This may take 10 minutes or more (it takes 14) depending on your microwave. Then it adds milk and cheese, stirring more than that while turning on a microwave in 30 seconds of fiery ships until you are satisfied with that, it will not become better than it seems-perhaps two minutes.

The result was thin, glue and taste, and the pasta was a texture similar to the licorice price. This may be my fault – I may have made a mistake somewhere along the line – but I will not try this again. never.