Alright, so who's making pasta this week? This technique works great for a lot of the classic roman pastas (cacio e pepe, agio e olio, etc). Also, if you have any ingredient combos for me or other viewers drop them here.

Ugh, this guy is such a tool - and, like all tools, extremely helpful and has made my life so much easier!

People are really clowning on you for needing to stand by the stove while cooking? Ridiculous. You’re putting out killer content and it’s very much appreciated. As an aside, I’ve been using the absorption style of cooking pasta for years. It’s such a solid technique!

To the production team - loved the changes to the sponsor section. The timer is a nice reminder that it's a quick message that helps the channel. Also liked the "pasta cam" ties it back to the video nicely. Great job!

I love how you divide every dish into items, it makes it so easy to understand food. man, you're so good at teaching how to cook.

After following this twice... I feel like I just leveled up in home cooking somehow. Like I really feel like I passed some kind of milestone. The effort-to-time ratio and the ability to use random BS is just incredible.

I love this method so much!!

This is so big brain, Ethan! Helps save the mess of a large pot of boiling water as well, while condensing flavor. Genius! Thank you for the inspiration!

ethan, I'm commenting to let you know that you've improved my home cooking game with every video. so many tips genuinely help me daily and got me so much deeper in home cooking. thanks man.

Instead of American cheese, substitute citrus salt (sodium citrate) for your regular table salt. It's an emulsifier. With that in your sauce, your other cheeses will melt just like American melts. Citrus salt tastes the same as regular salt. It's also inexpensive and easy to find online.

I've made something like this a lot while I was living abroad for half a year. It's definitely a great technique, but I like to toast the dry pasta for a minute or so alongside a squirt of tomato paste to create a little more flavor. Also, while cooking the pasta, add one or two crushed whole cloves of garlic. They fall apart on their own during cooking and add a lot of flavor to the dish.

This is my favorite way to make mac and cheese! The sauce gets so beautifully thick. It also works perfectly with leftover saucy dishes, I often convert thin curries and stews into pasta dishes with this technique.

You’re my newest subscription. Your channel is soooo practical for someone like me who usually makes elaborate meals but often just skips cooking because all my usual recipes are too elaborate for lazy days. Truly looking forward to learning from you and becoming the kind of person who plans meals responsibly and follows through.

Ethan. Every single one of your videos is a banger. Literally the king rn of makable food content on KZfaq. I have learned so much through your channel. Thank god non of your recipes contain duck fat or some crazy 3 day reduced Demi glaze, I’m poor lmao

I love how accessible cooking seems when you make these videos. Just punk rock - no filler BS. I definitely plan on trying a couple of these recipes out for sure.

I love the convenience of one-pot dishes like this. Definitely trying some of these!

I sort of do this but I cook the pasta in one pot/skillet and cook the rest in a non stick skillet. You can do both at once so it saves about ten minutes. If you pour the pasta with the remaining water and all into the nonstick skillet with the sauce, it makes the same texture as here. Clean up is easy; the steel pasta pot is easy to clean since it was just pasta and water, and the other pan is nonstick.

I've been doing this for years too! Chef John has a similar video (in terms of technique) in which he called it a one-pan pasta, which also includes italian sausage. I never took out the ingredients while making the pasta risotto section, but given how yours came out... I'm definitely switching to your technique. Great video as always, Ethan!

Looks awesome as always, Ethan! I love your recipes!

I tried second one and I genuinely loved them! your technique of making the pasta in the same bowl and not boiling separately was also a stroke of genius. I can't wait to find some fresh chorizo so I can try the others too! Thank you for the ideas.

Pasta cam during the sponsor block is *chefs kiss*

*Ethans cooking ideas and recipes never fail to amaze me.* *Merry christmas everyone!* 🎅 😈

I discovered this method a while back - really glad you are advertising it on your channel. It's a life saver method!

Been cooking pasta like this for years. Fav sauce to date is : Jar of drained roasted red peppers, 4 garlic cloves, some heavy whipping cream, fresh parm (blend together),. Then cook pasta in low water method, add half stick butter, and pour sauce on top, stir until blended. It's amazeballs!

I'm a big fan of the risotto method for pasta - I do a variation with roasted Brussels sprouts, then I finish the pasta with cream cheese, parmesan and lemon zest!

Cheers! We live in Mexico and here we have a similar, but different way of cooking pasta. We sautee the pasta first in olive oil or butter, like you would if you were making risotto, then we add the wine, then stock or water and then finish it off like you do. You should try it with angel hair or macaroni. It is absolutely delicious and adds another layer of flavour.

I’ve made versions of two of these recipes this week and they are absolutely amazing. A revelation. Thank you for your videos

Ethan, let it be said: I LOVE YOU! Never heard of this manner of making pasta. It's AWESOME! I only watched the "basic technique" part so far, but 20 minutes later I have a beautiful and colorful dish: penne with a vegetable broth cube, 1 zucchini, 1 red bell pepper, broccoli, sesame and chia seeds, a bit of cheese.

Hi Ethan, love how your techniques always find a way to include the maillard reaction. I personally think this is key to getting the most flavour out of cooking, especially with meats. It always takes food to next level. Have you done a video exclusively on the maillard reaction yet?

Made the sausage broccoli penne pasta tonight in my Wok and it was so good. Can't wait to break this technique out for other proteins like chicken or shrimp. Thank you for putting this highly quality content out.

Super happy that someone finally covered pasta risotatta! Has really brought my aglio e olio and cacio e pepe to whole 'nother level!

The way you break down your recipes into stages and types of components is so helpful! Thank you for your work

God i love your recipes. Gives me so much inspiration for just amazing tasty healthy midweek meals.

Wow, this worked really great. Did this with some homemade turkey stock from thanksgiving, and leftover broccoli and mushrooms as well as some toasted breadcrumbs & parm that I had on hand. I love how the technique is so adaptable, but that risotto-style stock+starch concentration is no joke. Also would never have thought to use a wok but it killed and worked as advertised with some bronze-cut rigatoni (see Ethan's other vid on bronze vs. teflon cut)

Dude it is nuts to see the progression of your video quality in such a short time. I love your style and taste it’s very realistic for us working full time folk.

I’ve started using this reduction method with a simple butter noodle recipe and the results are incredible. Cooking your pasta water down and using it for the sauce is absolutely my favorite for any low sauce noodle meal!

Everytime I come here this man drops knowledge on my head. What interesting and easy way to make your pasta 😋🍝

"this guy is a tool" haha. Forget that, your videos are awesome and inspire me to understand the various techniques that can be applied to different cuisine. Keep it up, cant wait to see you hit 1 mil!

I love that you use your hands to put in the ingredients and seasoning. Something about using your hands to take spice and season food just elevates the food.

You're my favorite foodtuber ever because you're so home cook friendly!!

I love these vids because they don't just throw recipes - they actually talk a bit about the logic and theory behind the recipes - perfect for mad kitchen scientists like me! This will be a staple, I think! Edit: a little list of combos: -Bone-in, skin-on chicken thighs -garlic, onion, spinach, cherry/grape tomatoes (using Babish's idea of burst cherry tomato sauce - tomato paste optional) -chicken stock (both for braising the chicken thighs in after searing to emulsify the fat into a gravy and the pasta, even a little for the vegetables) -whole milk (I only have access to pasteurized, use unpasteurized if you know how to heat it properly. It will go half-and-half with chicken stock on cooking the pasta, keep aside in case you need extra creamy liquid), a couple tablespoons favorite butter (unsulted, if possible) -Linguine or Penne Rigate work best, but any favorite pasta that can pair with a rustic rosa sauce is fine. Fettucine is an acceptable substitute to linguine in a pinch. -Salt, pepper, crushed red pepper, various italian herbs or dry spices, to taste -pecorino romano +mozzarella and other herbacious garnishes as desired. Some tips: Use the spices to form a dry rub on the chicken thighs before browning and then braising. I often cook 3-5 thighs at a time, and 4 cups of broth usually is enough. Flip thighs halfway through reduction of broth, reduce until the sauce coats the back of a spoon. Preserve the gravy and shred the chicken into bite-size chunks. Also, you can add cajun or southwestern spices to create variations! On the southwest, black beans, corn, and chiles of your choice, fresh or canned/diced go well! The cajun one, you can add andouille sausage to the chicken (cut the amount of chicken used in half and sub the rest with andouille if you care about maintaining pasta+sauce+veggie+protein ratios. Do not slice or cut your tomatoes. Let them burst of their own accord while heating and gently press to encourage liquids to emulsify into the sauce while heating once burst. You can use parmigiana reggiano in place of pecorino romano if you wish. I prefer pecorino's flavor profile, but any similar style of hard, aged cheese that is grated fine will suffice. Pair with a salad of your choice! I recommend a lighter dressing to counter the richer pasta, like a raspberry vinaigrette and walnut salad. Admittedly not a weeknight meal - the chicken has to braise for an hour or two to reduce 4 cups of stock to a fatty gravy - but it is worth it, and you don't need to watch the chicken too much so long as you flip every 20-30 minutes and check your levels. The simmer should be medium/medium-low, though you could simmer it harder if you want it less fall-apart-off-the-bone and want to keep the thighs whole. You can also just remove the skins and slowly extract all the fat from them on low heat and sear/brown it without the braising method.

This method is great if you don't mind overcooking your pasta, and I would argue doesn't really save time. I prefer a pot + pan (wok) method. I use my electric kettle to speed up the water boiling - pasta in pot with boiling water - cook 30 seconds less than shortest time box recommends (or to your own taste). While waiting for water to boil in kettle/reboil in pot, I've prepped my veggies/meats etc. Cook veggies in other pan, I use a wok (while pasta boils). Then depending on the sauce I'm making either take out veggies/protein and make sauce, or make it all at once. Then pour in some pasta water as needed for sauce - drain pasta, and combine into pan. It's one more dish I'm making dirty but it's faster and I know the pasta will be al dente every time. I have more flexibility on sauces, and can cook a ton of pasta and not use it all at once.

I am SO going to try this technique and these types of add-ins. This may just be my new go-to. Thanks, Ethan!

Your cooking videos are outstanding with a wide variety of delicious recipes. You've helped me use proper technique as well.

Sounds great! I need to give this a try. A favorite of mine is angel hair with pesto, bacon, and asparagus; any pasta would work well with that combo though.

I first used this method, following Kenji's stopetop Mac and Cheese recipe and it has become my go to method since then. The amount of added calories you can skip by making the concentrated pasta water into a sauce is amazing. It also makes infusing the pasta with flavor so much easier by changing your pasta liquid.

I loved your previous video about basically this same process! I don't use it ever time but I do sometimes and I like it!

Just finished devouring the first recipe, that was a winner and something I'll make again and again! 👌🏾

Made a version of the chorizo pasta last night and it was soo good! It reminded of those hamburger helper and pasta roni boxed pasta mixes in the best way.

I've been trying something similar recently, personally found my now new favourite meal some time ago which is just a cream sauce with pasta, peas, salmon and dill which is just absolutely amazing.

I've made that pasta before and I couldn't believe how different taking the sausage out of the casing and letting that fat become sauce was different than throwing the cut sausages on top. That pasta cooking technique is awesome.

I been cooking pasta my whole life this style, I am glad you made this video I have never been able to articulate why and this is awesome. I learned a few tips. Great video!

I used to make Hamburger Helper a lot when I was a kid and now I'm questioning my entire childhood. This is exactly as simple.

I do like this method but I sometimes find that there actually ends up being too much starch. I usually boil the pasta in a similarly small amount of water, but not so little that it evaporates too too much. Then I’ll start any veggies/meat/seasonings etc in a second pan, then build the sauce in there, moving water over from the pasta pan as needed to emulsify. And of course transferring the pasta when it’s nearly done and finishing the cooking process in the sauce. I find it gets a similar high starch level this way but it’s not so much that it becomes gummy at all. Plus you have more control over the starch level.

loved the bit with the 5 sections to this dish, its so easy to remember and create stuff around that, its a perfect way to make cooking simplier to understand

Gonna try this this weekend. Looks good!

I think it's worth pointing out to all the newbies of cooking that this works so well because you are able to emulsify (read mix together) the starch that the pasta releases during cooking with a fat to make a creamy sauce. I am wondering if you could make a faux carbonara this way, excited to try it out!

Literally everything this guy makes he cooks once a week lol

I have wondered periodically about general ratios for one pot pasta dishes and this looks nice and easy to follow. All the dishes here look delicious, will have to try out the technique.

Pretty much the only way I make my pasta now, such a helpful video.

I really love cooking pasta like this. It's also an almost foolproof way to make carbonara with eggs because the eggs don't curdle as much for some reason. Also if you use hot/boiling water from a kettle like Ethan does you can even use long pasta and it will still fit in a medium sized pan. If you have a cast iron and bake whole pieces of chicken, it's an excellent way to deglaze the drippings, and I find that certain vegetables like onions and garlic can be cooked and then directly doused with water if you want to do something simpler.

Can't wait till my boi Ethan hits one mil. So happy for how far this man has come this year, especially production wise. 🙌

Ethan, I have been following you for a month now. Started when I saw your video with Mike G. Your videos have taken my home cooking life to the next level. I have made this dish at least once a week with variation, but delicious everytime!

Can absolutely vouch for this technique, tried this italian sausage pasta recipe last week and it was absolutely incredible - easy and delicious. This guy never fails to disappoint!

Honestly I never thought of cooking pasta like a risotto and it sounds so awesome I mean you’re just letting the pasta really absorb the flavor of everything you do this way and that’s nuts

Never really had a problem actively stirring a pot for 6 minutes straight. I just put on an audiobook while I cook.

This technique makes so much sense! Thanks for sharing.

Been using this technique since I saw it in your mac and cheese video. It’s such an intuitive way of cooking! Use it almost every day.

I can imagine this working great with traditional Italian Bolognese sauce. Just repair your sauce how you would always, in a big pot and let it simmer for a few hours. Then when you're ready to serve, cook the pasta in a wok as Ethan did and once all the liquid is boiled down just throw a few ladles of your sauce over that and mix it. The benefits are that you use less water, no need to heat up your big pot of sauce, just what you're going to use and you'll thicken the sauce a little bit more. Win win win

Just made a variation of this for NYE dinner; went with Italian Sausage, Rigatoni, and Spinach. Turned out absolutely amazing! Me and my girlfriend loved it, thanks so much for doing what you do! Love your channel and pulling for you to break 1 million subs in 2022! P.S: Screw the whiners, any guy with the screen name Cats are Lame can't be trusted anyway.

Fantastic video! I love this technique really simply and yet you can use it in so many ways! Thank you for all the delicious pasta recipes I can't wait to try them all out! 👏👏

Very clever way to include the sponsor in the video, didn't got the urge to skip it. Great work!

Let's make a comparison. Traditional method: - Big pot of water that you need to boil. The addition of a pot means more cleanup. More water also requires more energy, which means increased gas/electric usage, and therefore costs you more in your utility bill. - Because you're boiling pasta in a big pot of water, now you need a tool for straining the pasta from the water. Yet again, more cleanup. - Most of that water is gonna get thrown away. If you're pinching pennies, it costs you more. Now, onto the Risotto-style method: - One pan, no additional pot or tools for straining, less cleanup. - Less water, less waiting time for the water to boil, less energy required to make it boil, less cost if you're pinching pennies. - Requires more management, but overall probably comes together faster. Some would call it inconvenient, but I'd rather stir and watch my food come together than have to deal with more dishes. Nobody likes to do the dishes at home. I'd say that for your average, busy American person, the better method is obvious. But as with all Italian food videos, I expect some uptight Italian to complain about it or call it blasphemous because "that's not how we do it in Italy."

Yeah, I've been using the "pasotto" technique for years, learned it from Frankie Celenza.

Your videos have been very advantageous to building my cooking repertoire, but this video takes the cake. Just made a great pasta with very random things from my fridge. Thank you sir

Love this method! definitely going to employ it for dinner tonight!

Are people actually complaining about 6 minutes of attended cooking time? Attention span really has gone down if do hahah

Question: what do you do if the sauce doesn't reduce fast enough and you're at risk of overcooking your pasta?

Great video Ethan! Thanks for the ideas. I will definitely try this one out someday

Seriously one of my most favorite channels. Thanks Ethan!

Cool technique, I utilize it sometimes as well. But Italians would hate you for it :D

i'm italian, i see pasta cooked weirdly, i dislike

Made this tonight and it was SO GOOD!!!! I love your content, keep it up!

I enjoy using this technique for pasta dishes. It really does concentrate those flavors in the pasta. I'm going to try that chorizo pasta; looks tasty.

You brought me back to wanting to cook (and actually cooking - I've cooked two pastas of this kind already)! This is a brilliant technique. And also - I made one using a vegetable stock and I couldn't stop eating it, it's so full of flavour!

Love this video, have shared with several friends. thank you, Ethan.

Ugh this is so awesome. Thank you Ethan!

Very creative, and I love how you explain the reason for the techniques! Thank you!

I've seen something like this before, but you made it much easier to understand what/why/when to do! Gathering the ingredients now - Farfalle is gonna be the star this evening.

Excited to try this!!

Gotta say that was one of the smartest ways I've ever seen anyone do an ad. Bravo

You really don't need a recipe, a level of cooking we should all aspire to get to. And to use up whatever leftovers we have. Thank you for the video Ethan.

Thank you so much! After watching this video it inspired me! I made a simple pasta. In my le-cruset risotto pan I fried garlic, shallots, onion and a orange bell pepper. Set it aside. Threw in some red wine, balsamic vinegar and a bit of olive oil into the hot pan with the remaining juices. Made a reduction and added that to my veg. After that I boiled some chicken stock and threw in a package of gnocchi. Reduced that all down to a beautiful sauce, splashed a bit of hot milk in. Threw in my veggies and it was fantastic! By no means perfrct. But for a 100% fly by the seat of my pants dish, it turned out way better than any other times I've done that. The sauce was savory, a little sweet and lots of flavor! I'll be mixing this process up for years to come! Thank you for the awesome clear content with easy to follow instructions. As well as just giving the basics of what you need so you can build from there. Absolute 11/10!

I just stumbled upon your channel..and now i find myself watching alot of your videos...dude, your lighting,audio are on point and detailed info in a short time.. keep it up bro

This definitely feels like a game changer! I just made risotto for the first time last week and stumbled into this today. Thanks for this!

Incredible pasta method, definitely doing this from now on

Bravo, Ethan. Thanks for sharing! ! !

Great video! I def love creating random pasta dishes with whatever I have on hand! Cheers!

absolutely love this ethan thanks

Ur genuinely one of my favorite KZfaq cooks, cooking seems so fuN