Pasta: Difference between revisions
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[https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe by J. Kenji López-Alt 25/9/25 serious eats] | [https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe by J. Kenji López-Alt 25/9/25 serious eats] | ||
This idea came from working on my cacio e pepe recipe, the Roman dish with pasta, pecorino, and black pepper. In that recipe, I cook spaghetti in a small volume of water, using the starchy pasta water to emulsify the cheese into a creamy sauce. I wondered if the same thing would work for an American-style macaroni and cheese, using more cheese and cheddar in place of pecorino. | This idea came from working on my cacio e pepe recipe, the Roman dish with pasta, pecorino, and black pepper. In that recipe, I cook spaghetti in a small volume of water, using the starchy pasta water to emulsify the cheese into a creamy sauce. I wondered if the same thing would work for an American-style macaroni and cheese, using more cheese and cheddar in place of pecorino. | ||
=====Creamy One-Pot Mushroom and Leek Pasta===== | |||
[https://cooking.nytimes.com/recipes/1021506-creamy-one-pot-mushroom-and-leek-pasta by Hetty Lui McKinnon 10/12/20 Cooking] | |||
This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they’re deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat. | |||
