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Cacio e Pepe, carbonara, spaghetti aglio e olio, spaghetti al vongole, white ragù There's a whole world out there! Tomato sauces can be acidic, so not great w
by hexbin010 11mo ago
Cacio e Pepe, carbonara, spaghetti aglio e olio, spaghetti al vongole, white ragù
There's a whole world out there!
Tomato sauces can be acidic, so not great when drunk. Also tomatoes stain (if it were to come back up) !
- bigstrat2003 11mo agoAgreed that spaghetti sauce doesn't have to be tomato based. Just olive oil doesn't cut it, though - you need more than that.
- andreareina 11mo agoButtered noodles are good, I have no a priori reason that simple oil wouldn't be also.
- louistsi 11mo agoButter emulsifies into a sauce just from the residual heat of the spaghetti (and some mechanical action - stirring, pan flip, etc) Oil needs a bit more help, otherwise it's just grease on noodles. The starchy water the pasta was cooked in can do most of the heavy lifting there, but the addition of garlic helps too.
- Arch-TK 11mo agoIt was most likely garlic and olive oil (and salt and pasta water).
- mrighele 11mo agoMy guess is that the pasta mentioned above is spaghetti "aglio olio e peperoncino" (garlic, olive oil, red pepper), so not just olive oil. Could be the recipe with the highest ratio taste/effort you can find, something that even a drunk student can pull off a 4 in the morning, so they probably just continued their tradition from the university years
- pcl 11mo agoFwiw, you can neutralize tomato sauce with a little bit of baking soda. Start with a pinch, stir, wait thirty seconds, and taste to see if you need more.