Pasta in a pot

So many culinary debates (like whether ketchup belongs in the fridge, and if oats are really all that bad for you) have gotten pretty unanimous answers from experts.

But surely the most confusing of all is whether or not to add olive oil to pasta water.

Chef Gordon Ramsay recommends the method, calling the step “absolutely crucial” as he claims it stops the pasta from sticking together.

But many other experts, like Joshua Resnick, chef-instructor at the Institute of Culinary Education, say that the addition makes the carbs too slick to hold their toppings.

Speaking to SELF, Resnick said: “When the pasta becomes slippery, it’s less likely to hold the sauce.”

So, what’s going on?!

There are arguments for both, but they’re not equal

I’ve always been........

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