Creamy pasta

You might already know that pasta water – described by some chefs as “liquid gold” – is key to a thick, glossy sauce that coats every last piece of pasta.

The starch leftover from the boiling carbs remains suspended in the fluid, both binding it to your spaghetti and creating a silkier consistency than just water or sauce could manage alone.

Which begs the question: is all pasta water equally good at the job?

Christopher Kimball of cooking school Milk Street Kitchen argues that it’s not. “Everybody’s wrong about how much water to use when cooking pasta,” he said, stating that we should stick to less liquid for a starchier sauce.

But that’s not the only method. Chef Theo Randall shared a method that Lulu Grimes, the managing editor of Good Food, has adapted into the best way to achieve creamy, thick sauce – all using water.

What’s the method?

On

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