this post was submitted on 17 Oct 2024
84 points (85.6% liked)
FoodPorn
15914 readers
1 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
For the record, the starch in the pasta water acts as an emulsifier- things like carbonara rely on it to keep the sauce from breaking; and it’ll help red sauces to adhere more to the pasta.
As a side note… cook the pasta little under and transfer it to the sauce to finish. (I believe that’s what the other commenter was suggesting,)
Usually I just do a terrible job draining and that’s enough- it doesn’t take a lot;