The secret to Funke’s
supremely creamy
(yet creamless!)
sauces? Vigorously
stirring the pasta
with a wooden
spoon as soon as it
hits the sauce. This
coaxes out the
starch and helps the
noodles bind with
whatever fat you’re
using to create, as
he says, a truly
“groovy” dish.
The method
transforms this
simple guanciale
fat and hot water
emulsion into
glossy perfection.
coco
(coco)
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