How to obtain a creamy consistency without cream
You could ask you, how the hell you make a creamy sauce without cream? This is a great question, and it is one that Italians really excel with the help of a secret ingredient.
That secret ingredient? His pasta water.
See, the starch in the pasta water acts as an emulsifier, binding fat AND waterfall-Grown based together in a smooth sauce. It also helps to thicken the sauce naturally and stabilizes melted cheese to avoid abbreviation.
So, we have butter (which helps prevent the tuft), water of pasta and melted cheese.
Thanks to a suggestion of Smitten Kitchen’s Cacio and Pepe Recipe, I found the easiest way it is to make a pasta with butter and cheese, Then loosen it with the pasta water to form a sort of “cream” And throw it with hot pasta.
In the past, I have tried these other methods with little success (and a clutter sauce, grainy or fat):
- Dissue the butter on the stove, add a little water of pasta, then reduce everything to a shiny sauce before throwing yourself with the pasta.
- He throws the softened butter with the pasta to melt it, then add the cheese with a little water of pasta until everything meets.
Fortunately, this method is Also the simplest. Although the fettuccina is cooked, no other part of the recipe requires any kind of cooking!
