Eo Nam-seonsaeng's One-Pan Milk Butter Pasta
Ryu Soo-young's super-simple one-pan pasta recipe that took 'Fun-staurant' by storm. No need to boil pasta separately; everything cooks in one pan with milk, butter, and tuna sauce for a deep, savory flavor.
Servings Ingredient Calculator
Default: 1 serving (Adjusts quantities automatically)
🥬 Main Ingredients
- Spaghetti Pasta100g
- Water500ml
- Milk300ml
🥣 Sauce & Seasoning
- Butter20g
- Tuna Sauce1T
- Minced Garlic1T
- Salt0.5t
🌿 Toppings & Garnish
- Grated Parmesan Cheese1T
- Whole Black PepperTo taste
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Grated Parmesan Cheese | 1 Slice of Cheddar Cheese | Replace 1T with 1 slice of cheese; it adds a creamier and richer flavor. |
| Tuna Sauce | Anchovy Fish Sauce or Soup Soy Sauce | Use in a 1:1 ratio; anchovy fish sauce gives similar umami, while soup soy sauce gives a cleaner taste. |
| Whole Black Pepper | Ground Black Pepper | Can be used in equal amounts, but start with slightly less as fine powder diffuses flavor faster. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
In a deep pan or pot, combine 500ml water, 300ml milk, 20g butter, and 0.5t salt, and bring to a boil over high heat.
Once the liquid is boiling, spread and add 100g of spaghetti noodles.
Reduce to medium heat and simmer for about 10 minutes, stirring occasionally, until the pasta absorbs the sauce.
When the liquid reduces significantly, add 1T of tuna sauce and 1T of minced garlic. Stir well and cook for 2 more minutes.
Once the sauce becomes thick and coats the pasta, turn off the heat, plate, and garnish with Parmesan cheese powder and freshly ground black pepper.
🌟 Pro Chef Tips
- • Cooking the pasta in one pan allows the starch from the pasta to naturally thicken the milk sauce into a velvety consistency.
- • Tuna sauce is Chef Ryu's signature kick, adding a surprisingly deep, savory depth that pairs wonderfully with butter.
- • Adding minced garlic near the very end keeps its aromatic garlic flavor fresh and pungent.
⚠️ Avoid Common Pitfalls
- ❌ If the heat is too high, the liquid will evaporate before the pasta cooks. Keep it at a steady medium simmer.
- ❌ Adding garlic too early might scorch it, turning the sauce bitter and losing its fresh aroma.
- ❌ Failing to stir early on causes a milk skin to form, leading to noodles burning at the bottom.
🧂 Spice & Seasoning Adjustments
- • Add chopped red chili flakes or fresh hot peppers if you prefer a spicy cream pasta variation.
🧊 Storage & Reheating
- • One-pan pasta is best enjoyed immediately.
- • If needed, store in an airtight container in the fridge for up to 1 day and reheat with a splash of milk.
❓ Frequently Asked Questions
Q. Can I use regular soy sauce instead of tuna sauce?
A. You can, but it won't have the unique smoky umami. For the best result, mix half a tablespoon of soup soy sauce and half a tablespoon of fish sauce.
Q. Does it really get creamy without heavy cream?
A. Yes! The starch released from the pasta naturally emulsifies with the milk and butter, creating a thick, creamy sauce without any heavy cream.
Q. What should I do if the pasta keeps sticking to the bottom?
A. Scrape and stir the bottom of the pan frequently with a spatula. If it sticks too fast, lower the heat slightly.
Q. Can I use soy milk or low-fat milk instead?
A. Low-fat milk yields a thinner taste due to lower fat content. Unsweetened soy milk works, though it adds a nutty soy note. Standard whole milk is recommended.
Q. How should I reheat leftover pasta?
A. Leftover pasta thickens as it cools. Add 2-3 tablespoons of milk or water and gently heat over low heat while stirring.