Recipe Notes
- Do not use pre-shredded cheeses.
- Prepare all ingredients before you begin.
- Shred the cheese with the fine side of a cheese grater.
- Use just enough water to cook the pasta, you want it to be very starchy.
- Do not rinse the pasta, you need the starch on the pasta.
- Save some pasta water, you need the starchy water for the sauce.
- Work quickly once the pasta has drained, you need the heat from the pasta to melt the cheese to create the sauce.
- Only add the cheese once removed from the heat so it melts smoothly and evenly.
- You may not need to add all of the cheese or all of the pasta water. Add just enough to get a creamy sauce.
- The pasta will thicken as it stands/cools so don’t discard your pasta water in case you want to thin out your sauce.
- We’ve had the best results in a non-stick pan.
