There's pasta. And then there's sauce. Put them together and you have dinner. Simple as that, right?
Most pasta aficionados will tell you that the best way to do it is by finishing cooking the nearly-done pasta on the heat in its sauce with a little of the pasta-cooking water. According to that line of thinking, the starchy pasta water helps to bind and thicken the sauce, and in some cases—such as buttery or oily sauces—emulsifies it into a creamy, non-greasy coating. Here, we answer the question: Does pasta water really make a difference in your sauce?
FULL STORY: https://www.seriouseats.com/2014/05/does-pasta-water-really-make-difference.html
Our favorite frying pan (used here): https://amzn.to/2H9GVt6
See More Like This! How to Make Meatballs: https://bit.ly/2NK8Y2I How to Make Sous Vide Duck Confit: https://www.viveos.net/video/3bX1G-EASnM/video.html How to Shell and Eat A Lobster: https://www.viveos.net/video/oWtY4-xDI4E/video.html
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