Pasta alla Vodka: Difference between revisions
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(Created page with "Laurel's Pasta alla Vodka starts with the NYTimes recipe https://cooking.nytimes.com/recipes/1019924-pasta-alla-vodka except * she uses bacon instead panccietta * 4 garlic cloves instead of 2 * When rinsing the tomato can, use pasta water, she uses pasta water instead of tap. * Instead of 3/4 cup heavy cream, she usually uses 1/2 cup. * She rounds up on the parmesan * She uses the oregano but not the parsley * She's generous with the salt in the water, like really...") |
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Latest revision as of 04:29, 12 January 2024
Laurel's Pasta alla Vodka starts with the NYTimes recipe
https://cooking.nytimes.com/recipes/1019924-pasta-alla-vodka
except
- she uses bacon instead panccietta
- 4 garlic cloves instead of 2
- When rinsing the tomato can, use pasta water, she uses pasta water instead of tap.
- Instead of 3/4 cup heavy cream, she usually uses 1/2 cup.
- She rounds up on the parmesan
- She uses the oregano but not the parsley
- She's generous with the salt in the water, like really generous.