A home cook is frustrated with a series of one‑pot pasta dishes that consistently turn into soupy broth rather than a creamy sauce. Despite using rich ingredients—heavy cream, chicken broth, generous amounts of fresh Parmesan, and even an egg‑yolk‑Parmesan paste—the mixture never thickens. The latest attempt follows a detailed recipe that combines garlic, lemon zest, dill, cream, broth, and cheese tortellini, finishing with a lemon‑dill‑Parmesan emulsion, yet the result is still liquid. The post seeks advice on why the sauce won’t reduce and how to achieve a velvety, sauce‑like consistency without it turning into soup.
I have a bunch of one pot pasta recipes where you boil the pasta in chicken broth/ chicken broth and cream and add fresh parm but no matter what I do I end up making a soup not a sauce. Ive used 35% whipping cream, 35% cooking cream, I use lots of fresh grated parm so Ive tried doubling the amount of parm, No matter what I do I cant get the sauce to thicken. Below is the most recent recipe which still turned out like soup (attached img link) 1/3 cup store-bought grated parm, and place in a small bowl. Add 1 large egg yolk and beat with a fork until a uniform, thick paste forms. Mince 1 garlic clove. Finely grate the zest from 1 medium lemon (about 1 teaspoon), then juice the lemon (2 tablespoons). Pick the fronds from 1/2 medium bunch fresh dill and finely chop until you have 1/4 packed cup. Place garlic, lemon zest, 1 1/4 cups heavy cream, 1 1/4 cups low-sodium vegetable or chicken broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring to a simmer over medium heat, stirring to combine. Add refrigerated cheese tortellini cook for 5-10 minutes Remove the skillet from the heat. Add the lemon juice, dill, and Parmesan cheese-egg mixture. Stir vigorously to combine. submitted by /u/Whois__Water [link] [comments]
