A Creamy One-Pot Pasta That Pretends It’s Risotto
The secret to the silkiest pasta sauces is not oil, cheese or even copious amounts of butter and cream. It’s the starchy water the pasta cooks in, which, when added back to the pan after draining, binds and melds the ingredients during their final simmer. Mark Bittman shows us how to harness that starchiness in…