![]() ![]() grate the cheese into the pot a bit at a time, stirring every so often to mix it together. give it a bit of a stir, and then start grating your cheese. i also usually add a couple tablespoons-ish of cream. Pour back into the pasta maybe a quarter cup of the pasta water, a few tablespoons of cold butter, some black pepper, nutmeg, any other herbs/spices you want to add. (the rest is for half a pound/half a box of pasta, or two servings) when the pasta is about 2 or 3 minutes away from being cooked according to the box, reserve a mug-full of pasta water, and drain the rest. ![]() I find roux sauces a bit heavy though, and if you want to try a sauce with just the parm this is how i do it.Ĭook your pasta in some nicely salted water. if you wanted to use all three cheeses in one sauce a roux would probably be the way to go. My favorite way is without a roux, but it works better with parm, might not be great with mozzarella and provolone.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |