A nutritionist has shone a light on a pasta predicament - a mistake many chefs make when cooking the popular food staple. Julia Farré says that Italians do one key thing different that other ...

Lots of pasta, a couple of meatballs. It was great” Those little things, such as home cooking, is one of the reasons Laughton welcomed a deadline trade to the contending Leafs and his Oakville ...

Reserved pasta cooking water is added to the pan, and pieces of butter are whisked in one at a time to create a luscious, shiny sauce — a technique referred to as mounting with butter.

It’s a scant amount, but intentionally so. The pasta cooking water is added to the sauce and noodles as they’re tossed; its starchiness loosens the sauce and helps it cling to the linguine.

"While it was definitely fun cooking it, I think you could genuinely make a dish that was 90% as good with just focusing on the ragù and broiling the pasta, versus fully baking it." Next time I ...

Add the macaroni and cook for 3 to 4 minutes less than the package directions for al dente, then drain. 5. In the pot you used for the pasta, melt the butter over medium-high heat. Add the leeks ...

Stir everything together to meld the flavors well and cook for 1 minute. If the soup is a little too thick for your taste, you can dilute it with some of the pasta cooking water. Ladle the piping ...

Add the cream and stir until well combined, then remove the pan from the heat. Cook the pasta in boiling salted water according to the packet instructions until al dente. Drain, reserving 200ml ...

Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often ...