How to make PROTEIN PASTA @itsQCP

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The video opens with @itsQCP’s trademark high-energy greeting as he explains that today’s recipe turns classic Italian pasta into a muscle-friendly meal. He stresses that store-bought “protein pasta” can be pricey or full of additives, so making it from scratch lets you control both flavor and macros. On the counter he lays out semolina flour, a scoop of unflavored whey isolate, two whole eggs, two extra egg whites, a splash of olive oil, and a pinch of sea salt. He forms the traditional flour “volcano,” pours the eggs into the center, sprinkles in the protein powder, and starts whisking with a fork before switching to his hands. When the dough becomes smooth and elastic, he wraps it in plastic and lets it rest so the gluten relaxes and the protein integrates evenly.

While the dough rests, he builds a quick high-protein sauce. Lean 93 % ground turkey goes into a hot pan with a touch of olive oil, minced garlic, diced onion, chili flakes, and a dusting of Italian herbs. After browning, he deglazes with tomato paste and adds crushed tomatoes, lowering the heat so the flavors meld without drying out the meat. Throughout the simmer he reminds viewers that this step alone adds roughly 25 g of protein per serving and keeps saturated fat low.

Back at the work surface, he unwraps the dough, halves it, and runs each piece through a pasta machine from the widest to the thinnest setting, flouring lightly with extra semolina to prevent sticking. He cuts the sheets into fettuccine-style ribbons, shakes them loose for airflow, and drops them into a pot of salted, rapidly boiling water. Because fresh pasta cooks fast, he pulls it after about 90 seconds and transfers it straight into the turkey sauce, allowing the starch to thicken the mixture naturally.

With everything in one pan, he tosses vigorously, adds a splash of reserved pasta water for silkiness, then finishes with a handful of grated Parmesan, fresh basil, and a drizzle of robust extra-virgin olive oil. One final toss, and he plates a generous mound, noting that each portion clocks in around 45 g of protein, balanced carbs, and minimal added fat—perfect for post-workout recovery or a macro-conscious dinner.

The video ends with @itsQCP tasting his creation, proclaiming it “better than the boxed stuff and twice the gains,” and encouraging viewers to like, share, and tag their own protein pasta attempts. He signs off with a reminder that cooking at home doesn’t have to sacrifice flavor or fitness goals, and that simple ingredient tweaks can elevate traditional comfort food into a powerhouse meal.

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