Techniquebeginnerdraft
Binding pasta with pasta water
Also searched as: mantecare, pasta water, tossing pasta, cacio e pepe
In short: Toss pasta vigorously in the pan with a little starchy pasta water and fat. That makes a creamy sauce that clings to the pasta.
Picture it
Pasta water is the invisible glue between sauce and pasta.
What happens
Dissolved starch floats in the pasta water. It helps combine fat and water and thickens slightly as you toss. The movement spreads everything into fine droplets. The result is a glossy, bound sauce instead of separate oil and water.
How it’s done
Sequence · Step 1 of 4
Drain the pasta 1–2 minutes before it is done and keep a cup of pasta water.
All steps as a list
- Drain the pasta 1–2 minutes before it is done and keep a cup of pasta water.
- Add it to the pan with the sauce or fat.
- Add a splash of pasta water and toss vigorously.
- Work in cheese only over medium heat, adding more water as needed.
Rules of thumb
- Cooking pasta in less water gives starchier pasta water.
- Too hot and the cheese clumps.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004), Kapitel Saucen, Eier