The Critical Role of Olive Oil in Pasta Sauce

Posted by in Nugget from Alastair

Eat spaghetti or penne for the first time in Italy and you’ll be struck by the difference in the pasta’s texture compared to the soggy, overcooked shapes that haunted the dinner plates of your childhood (sorry Mum…). But stay long enough to look past the surprising bite of the pasta itself and you’ll notice there’s something else going on that’s going to make recreating this bowl of heaven pretty difficult when you get home. The sensation is the creamy, buttery, sensual pleasure that seems consistent present from the egg-based Carbonara,…read more