• LoneGansel@lemmy.worldOPEnglish
      4·
      1 year ago

      Thank you! It’s a process of pan-cooking pasta where you reduce the water into the pasta to cook it instead of boiling it in water then draining it.

      I parboiled my fresh fettuccine before adding it to a pan of rendered guanciale fat that was spiced with Calabrian chilis and peppercorn. I tossed the shrimp shells into the boiling starch water, then ladled that seafood stock over my pasta until it was cooked. The result is a very light, spicy oil sauce that is readily soaked into the pasta.

    • LoneGansel@lemmy.worldOPEnglish
      52·
      1 year ago

      Want to maybe add some context to why you wrote some prayer on my post like a grandmother on Facebook?

      • supercriticalcheeseEnglish
        4·
        1 year ago

        Not op, but to start with you are not supposed to “risotare” egg type fresh pasta like that, it will break apart lo Ike it did. This process is not meant to make the pasta soft, but help make a sauce or it would be relatively dry.

        It works better with dried pasta, you then remove it 2 minutes before it’s done (so It has to be timed) and then drop It in a wide pan, and let it cook it with a portion of pasta water.

        • LoneGansel@lemmy.worldOPEnglish
          83·
          1 year ago

          There are like 1,000 people in this community daily. You’re trying to troll me not because it’ll make other people laugh at my expense but to get someone to interact with you. What a sad life you live. Goodbye.