Comments by "John h Palmer" (@johnhpalmer6098) on "When should you salt pasta water? How much?" video.
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@ezgolf1764 If not mistaken, you don't reduce the pasta water, just boil your pasta as usual, then add it to a saute pan (a 3" tall straight sided pan), that has had bacon or prosciutto cooked in it, then you add the pasta, meat, egg, and a splash or two of pasta water and the cheese and stir, then add the freshly cracked pepper, that's it in a nutshell. At least that's how I do it, and I think Kenji Lopez-Alt does it siimurely.
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@ezgolf1764 I don't use as much water than is usually recommended to boil the pasta itself and don't usually pour in my salt, do what Kenji Lopez Alt does, a couple of good pinches and that's all. Usually the water just covers most pasta. I will use a bit more for long pastas such as Spaghetti, fettuccine etc and even then, a saute pan works great for that, unless its in use, which is typically is for the sauce.
Your reply makes sense now, but I don't reduce that can increase the saltiness of the water. The only time I reduce anything is once the sauce is made, I'll add some sour cream and reduce that just so when I move the spoon in the pan, it does not come back together right away as a way to thicken the sauce some, only exception is when making carbonara as the cheese will do the thickening, along with the bacon renderings.
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