Thin Spaghetti simply sauced with Butter, Cheese, and Scallions
Sometimes the very best cooking is barely cooking at all. That’s partly because the most important skill in any cook’s repertory is that of knowing when to stop.
For example, one of the best of all possible ways to sauce pasta, whether it is fresh egg noodles made at home or dried factory pasta, involves no cooking at all: it is simply tossed with just butter and freshly grated Parmigiano. Read More