15 Minute Alfredo with Peas, Garlic, + Basil

I've recently changed the method of how I cook my dried pasta. This method has resulted in getting dinner on my table 8 and a half minutes faster for a half-pound or 227 grams of pasta because I no longer wait to boil my water. Step by step it looks like this:

1. Add pasta to a small pot.

2. Add water straight to the pot until it submerges the pasta, no extra is necessary. Add a small pinch of salt (less than you would for a large pot of water).

3. Set the pot on the burner over high heat and immediately stir for the first 30-60 seconds so the pasta doesn't stick.

4. After 60-90 seconds, stick a thermometer in the pasta water (or wait until it simmers). If it reads at least 180 degrees F, set a timer to cook based on the package for your desired doneness.

5. Continue to cook and while stirring occasionally to prevent sticking until the timer goes off and the pasta is done to your liking.

6. Drain pasta as usual. You can also save the very starchy water to make a sauce for a quick pasta dish (alfredo recipe below)

15 minute Alfredo with Peas

• 227 g (1/2 lb) pasta

• Water to cover

• Salt

• 56 g butter

• 70 g Parmigiano Reggiano, grated

• 1 clove garlic, grated

• 50 g Peas (fresh or frozen)

• Basil, chiffonade

This recipe is just a riff on a classic 3 ingredient Alfredo except I added garlic, peas, and basil for a little more flavor.

1. Add a half-pound or 227 grams of penne or whatever you want to use to a skillet. Turn the sink on the hottest it will go. Once hot, add the water to the pan and fill until the pasta is completely submerged but no more than that.

2. At the stove, turn it on high heat and add a little pinch of salt. Stir the pasta to help avoid sticking. After 60 seconds the water should be up to 180 degrees, set a timer for 8 minutes, and continue to cook while stirring occasionally until the time is up.

3. After 8 minutes the penne is still slightly underdone, that's exactly what we want. Pour off a little bit of the water in the sink, but keep some in the pan.

4. Back at the stove add in 56 grams of butter and melt it down and stir to create an emulsion with the water. While the heat is still on add in the parmesan cheese. Stir vigorously until the parm starts incorporating and getting creamy. Add the garlic, peas, and basil to the pasta and continue stirring. If you notice the parm is getting stringy the heat is likely too low, so turn it up and keep stirring and it should melt down.

5. Serve in a bowl and there you go. Simple alfredo with some fresh ingredients for flavor.