let’s talk rules of engagement. For every sauce, there’s a perfect shape, and there are some guidelines for the pairings: The chunkier the sauce, the stubbier the pasta (little ear-shaped orrechietti with sausage and broccoli). The thinner the sauce, the thinner the noodle (long and skinny capellini with garlic and butter). The thicker, the thicker (spaghetti carbonara).
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The idea here is to cook the pasta for its final 2 minutes in the sauce, while adding more water, a few tablespoons at a time, to moisten the mixture as the noodles soak up the sauce. The starch from the pasta acts as an emulsifier, binding the water and fat together so the sauce coats the noodles properly.
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