Sentences with phrase «reserved pasta cooking»

Whisk the butter into the bacon fat, then whisk in about 1/2 cup of the reserved pasta cooking water.

Add pasta and 1/4 cup reserved pasta cooking liquid to sauce.

Add the reserved pasta cooking liquid, mustard, paprika, raisins and pistachios.

In an upright blender, combine the cashews, the reserved pasta cooking water, and the 1/2 cup of filtered water.

Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3 — 4 minutes.

Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes.

Take reserved pasta cooking liquid and add slowly to pot in 1/4 cup increments, stirring to break down cheese until mixture becomes smooth and creamy.

Add just enough reserved pasta cooking liquid until the sauce becomes very thick and smooth to taste.

Add a few splashes of the reserved pasta cooking water as needed to thin out the pesto and evenly coat everything.

Whisk 1 tablespoon of olive oil into the reserved pasta cooking water to blend well.

Not exact matches

Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wet.

Strain the pasta, reserving 1 cup of the cooking liquid.

Drain, reserving 1 cup of the pasta cooking liquid.

Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat.

Cook the fettuccine until just shy of al dente and drain (about 1 minute for fresh pasta), reserving a little of the pasta cooking water.

Add the pasta, pesto, reserved cooking water (about 1 cup) and remaining spinach to the pan and toss to combine and wilt the spinach, 2 - 3 minutes.

Before draining the pasta, reserve about 1/2 cup of the cooking water and set aside.

Slowly whisk the water reserved from the pasta into the egg yolk and cheese mixture so that the eggs begin to cook.

Stir 3 cups of the sauce into the cooked pasta, reserving 1 cup for stirring in later if all the mac and cheese won't be all eaten immediately.

Always reserve pasta water after draining cooked pasta.

Drain the pasta and add it to the sauce with the reserved cooking water.

Add the cooked pasta back to the pan with a small bit of the reserved water along with a few tablespoons of the pesto.

Cook the spaghetti al dente according to package directions and drain, reserving about 1/3 cup of the pasta water.

Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp.

Pour the sauce over the pasta in the pot and mix together until evenly coated (reserving a few tbsp of sauce to pour on top before cooking).

Drain gnocchi, reserving 1/2 cup of pasta cooking water.

Now simply cook your pasta in salted water, drain - reserving some of the cooking water, return to the pot and toss with the sauce.

After I cooked the pasta, I mixed the beef and mushroom ragu back into the pot, and tossed it all together with some of the reserved pasta water and lots of parmesan cheese, just because.

Add the cooked pasta to the vegetable mixture and toss together with the reserved oil from the dried tomatoes.

Cook one minute more, reserve about 1 cup of the pasta water, then drain.

Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.

Meanwhile, cook pasta according to package directions, reserving 1/4 cup of pasta cooking liquid before draining.

Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce.

Drain pasta, reserving 1/4 cup cooking liquid.

Drain the pasta, reserving half a cup of pasta cooking water.

When the pasta is cooked (cooked inside and out but still in shape and firm), reserve about 1/3 cup to 1/2 cup of pasta water and drain the pasta (do NOT rinse) into a large colander.

Cook pasta until al dente in a dutch oven with heavily salted water, reserving 1.5 cups of pasta cooking liquid after draining.

Drain, reserving half a cup of pasta cooking water.

Drain the cooked pasta reserving some of the water.

Add sausage / sauce mixture and toss over medium - low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 ladel - fuls, if mixture is dry.

Mix the pesto and pasta in a large bowl, adding some of the reserved cooking water to loosen the pesto.

When the pasta is ready, reserve 1 cup of the cooking water.

Add the cooked pasta and the reserved water to the pot with the bolognese.

When the pasta is just cooked drain it, reserving some of the cooking water.

Drain, reserving 1/2 cup of the cooking water, and return the pasta to the pot it was cooked in.

Drain pasta, reserving 1/2 cup of the cooking water.

When the pasta is cooked, strain it (reserving pasta water as needed), and return to the pot.

Boil cream in a 1 - to 1 1/2 - quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

Cook Jumbo Shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water if using fresh spinach.

Return drained pasta to the pot along with pistachio mixture and half of the reserved cooking liquid.