Creamy Spaghetti (1-pot) is a classic Italian pasta dish featuring double cream, garlic, and freshly grated parmesan. This quick meal uses one pan to cook the spaghetti directly in a seasoned milk and stock liquid.

The first time I made this, I didn’t stir the pasta enough in the first few minutes and ended up with a tangled clump of half-cooked dough. Now I always use a pair of tongs to move the strands constantly until they soften and submerge. This release of starch is what makes the sauce thick and glossy rather than thin and watery.

Using full-fat milk alongside the chicken stock gives the base a depth that water alone cannot provide. If you use skimmed milk, the sauce will split or look grey. I’ve tried a few versions of one-pot pasta and this one from Martha Stewart is the one I keep going back to because the ratios are reliable.

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Creamy Spaghetti (1-pot) Ingredients

400g (14oz) dried spaghetti
300ml (10fl oz) full-fat milk
600ml (20fl oz) chicken or vegetable stock
3 cloves garlic, peeled and crushed
100ml (3.5fl oz) double cream
50g (2oz) parmesan cheese, finely grated
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 handful fresh parsley, chopped

How To Make Creamy Spaghetti (1-pot)

Combine the base liquids: Pour the chicken stock, full-fat milk, and olive oil into a large wide saucepan or deep frying pan. Set the hob to a medium-high heat and wait for the liquid to reach a gentle simmer.
Add the seasoning and pasta: Stir in the crushed garlic, salt, and black pepper before laying the spaghetti strands flat into the pan. Use tongs to push the pasta down as it softens until every strand is completely covered by the liquid.
Cook the spaghetti: Lower the heat to medium and simmer the pasta for 10-12 minutes whilst stirring frequently to prevent sticking. You know it’s ready when the pasta is cooked but still firm and most of the liquid has been absorbed into a thick coating.
Finish the sauce: Pour in the double cream and the grated parmesan cheese then toss everything together over the heat for 1 minute. Stop when the cheese has melted and the sauce looks smooth and clings to the spaghetti.
Garnish and serve: Remove the pan from the heat and stir in the fresh parsley. Serve immediately into warmed bowls before the starch sets and makes the sauce too thick.

Recipe Tips

Stir the pot frequently. Moving the pasta around prevents the strands from sticking to the bottom and helps the starch thicken the sauce evenly. If you leave it alone, you will end up with a burnt layer on the base of your pan.
Use room temperature cream. Take the double cream out of the fridge 15 minutes before you need it so it doesn’t shock the hot pasta. Adding cold cream to a boiling pan can sometimes cause the sauce to look grainy.
Grate your own cheese. Pre-grated parmesan is coated in potato starch to stop it clumping in the packet, which prevents it from melting smoothly into the sauce. A block of real Parmesan Reggiano provides a much better texture and a sharper flavour.
Adjust the liquid levels. If the liquid evaporates too fast before the pasta is soft, add a splash of boiling water from the kettle. Different brands of pasta absorb moisture at different rates, so keep an eye on the pan during the final 3 minutes.
Store leftovers with extra liquid. This dish thickens significantly as it cools down in the fridge. When you want to eat it the next day, add a tablespoon of milk before heating to bring the creamy texture back.

What To Serve With Creamy Spaghetti

A crisp green salad with rocket and a sharp lemon dressing cuts through the weight of the cream. You could also serve this with warm garlic bread or focaccia to soak up any leftover sauce from the bowl.

For a bit of crunch, top the dish with toasted pine nuts or crispy pancetta bits. Steamed long-stem broccoli or roasted asparagus spears add a fresh contrast to the rich parmesan flavours.

How To Store Creamy Spaghetti

Fridge

Place the cooled pasta into an airtight container and keep it in the fridge for up to 3 days. The sauce will thicken and firm up as it sits, which is normal for starch-based dishes.

Reheat

The best method is to put the pasta back into a frying pan with 2 tablespoons of milk over a medium heat. Stir gently until the sauce loosens and the pasta is hot throughout. Microwave on medium power for 2 minutes as a quick alternative, but the sauce may lose its silkiness.

Freeze

Do not freeze this dish. The double cream and pasta texture will degrade in the freezer, resulting in a mushy and separated mess once thawed.

Nutrition Facts:

Per serving (1 of 4):

Calories: 540
Protein: 18g
Fat: 24g
Carbohydrates: 62g
Sugar: 4g
Sodium: 1.2g.

FAQs

Can I use single cream instead of double cream?

No, single cream has a lower fat content and is much more likely to split when added to the hot stock and pasta. Double cream gives the necessary stability and thickness for a one-pot sauce.

How do I stop the milk from boiling over?

Keep the heat on a medium simmer rather than a rolling boil and use a pan with high sides. If the bubbles start to rise too high, lift the pan off the heat for a few seconds and turn the hob down.

Is Creamy Spaghetti (1-pot) suitable for gluten-free pasta?

Yes, but you must check the pasta packaging for cooking times as gluten-free varieties often cook faster and can become mushy. Use a slightly smaller amount of stock to start with and add more only if the pasta remains hard.

What can I use instead of parmesan?

Pecorino Romano is a great alternative if you want a saltier, sharper hit of flavour. For a milder result, a mature British cheddar works well, though it will change the traditional Italian character of the dish.

Can I add vegetables directly to the pan?

Yes, you can add frozen peas or sliced mushrooms during the last 3-4 minutes of the pasta cooking time. Make sure the vegetables are cut small so they heat through at the same rate as the spaghetti.

Try More Recipes:

Creamy Spaghetti Recipe (1-pot)

Recipe by PaulaCourse: Italian Pasta Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

400g (14oz) dried spaghetti
300ml (10fl oz) full-fat milk
600ml (20fl oz) chicken or vegetable stock
3 cloves garlic, peeled and crushed
100ml (3.5fl oz) double cream
50g (2oz) parmesan cheese, finely grated
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 handful fresh parsley, chopped

Directions

Combine the base liquids: Pour the chicken stock, full-fat milk, and olive oil into a large wide saucepan or deep frying pan. Set the hob to a medium-high heat and wait for the liquid to reach a gentle simmer.
Add the seasoning and pasta: Stir in the crushed garlic, salt, and black pepper before laying the spaghetti strands flat into the pan. Use tongs to push the pasta down as it softens until every strand is completely covered by the liquid.
Cook the spaghetti: Lower the heat to medium and simmer the pasta for 10-12 minutes whilst stirring frequently to prevent sticking. You know it’s ready when the pasta is cooked but still firm and most of the liquid has been absorbed into a thick coating.
Finish the sauce: Pour in the double cream and the grated parmesan cheese then toss everything together over the heat for 1 minute. Stop when the cheese has melted and the sauce looks smooth and clings to the spaghetti.
Garnish and serve: Remove the pan from the heat and stir in the fresh parsley. Serve immediately into warmed bowls before the starch sets and makes the sauce too thick.