Serious Eats: Talk
arrrgggghhhh. i love a simple pasta. you know... capellini or spagettini with just a bit of love.
i made a lemon capellini pasta tonight - juice of a lemon, 1/8th -1/4 cup whipping cream, 1/8th cup butter and some parm. And if needed adding pasta water....
But when i put it all together it STICKS together.
I've tried adding oil, more water, blah blah blah. it's not just this recipe. but similar ones always.
In the first few minutes (before serving) it is perfect but by the time you get it on the plate it's just a mass of goopy pasta (although tasty goopy pasta).
how can i change this? and then there's leftovers, ahhhhhhhh.