Ryusuyoung’s Super Simple One-Pan Milk Cream Pasta
Ryusuyoung’s ‘Pyeonstorang’ Recipe: Cafe-Quality One-Pan Milk Cream Pasta at Home!
I’ve reinterpreted Ryusuyoung’s milk cream pasta recipe from the TV show ‘Pyeonstorang’ with my own special tips. It’s incredibly simple to make in just one pan, which means easy cleanup, and it boasts a deep, creamy flavor that’s perfect for brunch, even without heavy cream!
Pasta Ingredients
- Whole wheat pasta 200g
- Peeled and deveined shrimp 6 pcs (approx. 100g)
- Sliced bacon 110g
- Thinly sliced onion 190g
- Minced garlic 30g
- Chopped green onion 20g
- Cheddar cheese slices 2 pcs
- Unsalted butter 2.5 Tbsp (approx. 37g)
- Milk 350ml
- Water 500ml
- Whole dried red chili peppers (peperoncino) 1 Tbsp (or adjust to taste)
Seasoning & Others
- Tuna extract 2 Tbsp (or soy sauce)
- Cooking wine (mirin) 1 Tbsp
- Pepper to taste
- Parsley flakes to taste
- Salt (for adjusting seasoning, optional)
- Tuna extract 2 Tbsp (or soy sauce)
- Cooking wine (mirin) 1 Tbsp
- Pepper to taste
- Parsley flakes to taste
- Salt (for adjusting seasoning, optional)
Cooking Instructions
Step 1
First, prepare all the ingredients for the pasta. This recipe uses whole wheat pasta, but you can use regular pasta or other types as well. Adding mushrooms will further enhance the flavor, so keep that in mind!
Step 2
Cut the bacon into about 1cm strips. Thinly slice the onion. Chop the green onion finely. Mince half of the garlic and thinly slice the other half. This will add various textures and aromas.
Step 3
Rinse the prepared shrimp and pat them dry. Marinate them with 1 Tbsp of cooking wine and a pinch of pepper for 10 minutes to remove any unwanted odors and add flavor.
Step 4
Melt 0.5 Tbsp of butter in a large pan over medium heat. Add the sliced onion, garlic slices, bacon, and dried red chili peppers. Sauté until the onions become translucent, about 2-3 minutes. Leaving the chili peppers whole will infuse a mild spiciness, while chopping them finely will make it much spicier. If you’re serving this to children, omit the chili peppers or use a very small amount. I added them whole.
Step 5
Pour 350ml of milk and 500ml of water into the pan with the sautéed ingredients. For added richness, stir in 2 Tbsp of butter and 3 Tbsp of Parmesan cheese. (If you don’t have Parmesan, you can omit it, but it will contribute to a much richer flavor.)
Step 6
Season the sauce by adding 2 Tbsp of tuna extract and 1 Tbsp of cooking wine. If you don’t have tuna extract, soy sauce can be a substitute, but the umami profile might differ slightly.
Step 7
Once the liquid comes to a rolling boil, add the pasta to the pan over high heat. Stir occasionally to prevent the pasta from sticking and cook for about 5 minutes. Refer to the pasta package for exact cooking times, as they can vary by brand.
Step 8
When the pasta is partially cooked, add the 2 slices of cheddar cheese and stir until they melt smoothly. The cheese will blend with the sauce, creating a creamier texture.
Step 9
As the sauce thickens and the cheese is incorporated, add the prepared shrimp and cook for another 1 minute.
Step 10
Once the shrimp turn pink and the pasta reaches your desired doneness, taste the sauce and adjust the seasoning with salt if needed. I found it slightly bland, so I added about 0.5 tsp of salt. Finally, add the chopped green onions, stir gently, and turn off the heat. To recap, bring the milk and water to a boil, add the pasta, and cook for approximately 8-9 minutes in total.
Step 11
It’s best to have a slightly saucy consistency when you finish. If the sauce has reduced too much and become too thick, add a little more milk to reach your desired consistency.
Step 12
Serve the finished milk cream pasta in a bowl. Garnish with a sprinkle of pepper and parsley flakes. You’ll be amazed at how rich and creamy this is, even without heavy cream! Enjoy your delicious meal!
