💡 Pro Tips for Perfect Pasta
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Don't Waste the Fat: The rendered bacon fat is a key flavor element. Using it to sauté the aromatics is what gives the sauce its signature depth.
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Reserve the Water: The starchy pasta water is the secret weapon in almost any Italian-American pasta dish. It's an emulsifier that binds the fat and liquid in your sauce, preventing it from breaking and creating that desirable, glossy coating.
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Use Freshly Grated Cheese: Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting smoothly. Grate your Parmesan (or Pecorino Romano) right off the block for the smoothest, creamiest sauce.
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Heat Control: Keep the heat low when adding the cheese and cream. High heat can cause dairy to curdle or the sauce to separate. Gentle simmering is key to a luscious finish.
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Customization: This recipe is flexible! Try adding a handful of spinach or chopped mushrooms with the onions for extra nutrition, or a pinch of red pepper flakes for a subtle kick.
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