Mine always ends up either clumpy or bland. I use Pecorino Romano, fresh cracked pepper, pasta water, the basics. But something's off.
Mine always ends up either clumpy or bland. I use Pecorino Romano, fresh cracked pepper, pasta water, the basics. But something's off. Do restaurants use a different ratio? Is it the pasta water starch level? Or am I just not working fast enough? Anyone who's nailed this, what was the thing that actually fixed it for you? submitted by /u/EdgeQuiet2199 [link] [comments]
