Picnic Prep Perfection: Just 4 ingredients. I turn to this when I want the evening meal handled hours ahead of time without turning on the oven!

This 4-ingredient slow cooker tagliatelle is my kind of picnic prep perfection: it quietly bubbles away all afternoon, so dinner is handled hours ahead without ever turning on the oven. Dry tagliatelle, broken into shorter ribbons, soaks up a simple cream-and-cheese sauce right in the slow cooker, emerging as wide, glossy strands cloaked in a velvety glaze with rich, caramelized edges. It’s a Midwestern-style comfort dish with Italian roots—think of it as a hands-off, slow-cooker nod to Alfredo, tailored for busy evenings and make-ahead meals.

Serve this creamy slow cooker tagliatelle with a crisp green salad dressed in a bright vinaigrette to balance the richness, and add a bowl of marinated tomatoes or roasted peppers for color and acidity. Warm crusty bread or a simple baguette is perfect for swiping up the extra sauce. For picnics or potlucks, let the pasta stand 10–15 minutes to thicken, then keep it on the warm setting; it pairs nicely with grilled chicken, sausages, or a platter of sliced cured meats and olives.

Servings: 4

8 oz (about 225 g) dry tagliatelle, broken into 2- to 3-inch pieces

Lightly grease the inside of a 4- to 6-quart slow cooker with a thin film of oil or nonstick spray to help prevent sticking and over-browning around the edges.

Break the dry tagliatelle into 2- to 3-inch pieces and spread them evenly in the bottom of the slow cooker. The short pieces help the pasta cook more evenly and keep it from clumping.

In a medium bowl or large measuring cup, whisk together the heavy cream and broth until smooth. Stir in the grated Parmesan until it’s evenly dispersed; it will look slightly lumpy, which is fine—the cheese will melt as it cooks.

Pour the cream, broth, and cheese mixture evenly over the broken tagliatelle, pressing the pasta down gently with the back of a spoon so most of it is submerged. Do not stir aggressively; you just want everything lightly moistened.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours. Avoid opening the lid for at least the first 90 minutes so the mixture can come up to temperature and the pasta can hydrate properly.

After about 2 hours, quickly lift the lid and gently stir from the edges inward, loosening any pasta that may be sticking to the sides. The sauce should be creamy and thickening, and the edges may look slightly caramelized and bubbly.

Continue cooking on LOW for another 15 to 30 minutes, just until the tagliatelle is tender but still has a bit of bite (al dente) and the sauce is glossy and clings to the ribbons. If the mixture seems too loose, leave the lid off for the last 10 minutes to let some steam escape and the sauce reduce slightly.

Turn the slow cooker to WARM. Let the pasta stand, covered, for 10 minutes; it will continue to thicken as the tagliatelle absorbs more sauce. Give it a final gentle stir, taste, and adjust with a pinch of salt only if needed (the Parmesan is naturally salty).

Serve the tagliatelle straight from the slow cooker, making sure to scoop from the caramelized edges as well as the center so everyone gets some of the deeply flavored bits. Top with a small sprinkle of extra Parmesan if you like, and enjoy while hot and creamy.

For a bit of aromatics without adding ingredients, you can line the bottom of the slow cooker with a piece of parchment paper that’s been rubbed with a cut clove of garlic, then discard the garlic before adding the pasta; this lightly perfumes the dish without technically adding another ingredient to the final recipe. If you want a slightly lighter texture, you can swap 1/2 cup of the heavy cream for an extra 1/2 cup of broth, but keep in mind the sauce will be a little less velvety. For a stronger cheese presence, use a mix of Parmesan and another hard Italian cheese like Grana Padano (still counted within the Parmesan measurement) and grate it very finely so it melts smoothly. To keep the pasta from overcooking, avoid using the HIGH setting; the starches and dairy can scorch more easily at higher temperatures. If your slow cooker runs hot, start checking at 1 hour 45 minutes. Always keep dairy-based dishes refrigerated within 2 hours of cooking: cool leftovers quickly in shallow containers, refrigerate promptly, and reheat gently on the stovetop or in the microwave with a splash of extra cream or broth until steaming hot. Discard any leftovers that have sat at room temperature longer than 2 hours, or 1 hour if you’re serving outdoors on a hot day.