Pastaのレシピ
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Pastaを使った料理
Pasta is sacred in Italy, and every shape has its assigned sauce: tagliatelle for bolognese, spaghetti for aglio e olio, rigatoni for amatriciana, orecchiette for cime di rapa. Rule one: pasta water should be salty like the sea (10 g/liter), and never add oil to it. Rule two: cook al dente, one minute less than the package. Rule three: finish cooking in the pan with the sauce plus a ladle of pasta water — the starch creates the emulsion. Real carbonara: egg yolk, guanciale, pecorino, black pepper, never cream. Pesto: basil, pine nuts, garlic, pecorino, oil — pounded in a mortar. Perfect tomato sauce? San Marzano peeled tomatoes, garlic, oil, basil, 20 minutes of simmering. Done.