The sauce is
* cream flavored with a few things.
* Specks of dry yellow mustard along with
* white pepper
* salt, of course, and a
* trace of garlic powder and then taken off the heat for
* grated Parmigiano Reggiano and then finally
* grated nutmeg.
Nearly cooked pasta goes directly into nearly cooked sauce and they finish together. Viscosity is adjusted with pasta water. There are reasons for that sequence and one courts pasta disaster when one strays.
2 comments:
no heavy cream?
How much parmesan-reggiano?
Is it a lb of penne?
Chip! I need measurements!
Sorry, jumped the gun, its early and talk radio is blaring in the background. Damn recall. How much heavy cream?
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