Make it creamy
Add the drained pasta to the skillet. Slowly pour in some reserved pasta water and add the grated cheese, stirring constantly. The starch from the pasta water + cheese = a smooth, creamy, no-cream sauce. Adjust water and cheese to get your perfect texture.
Serve & enjoy
Top with black pepper, chili flakes, or fresh herbs. Serve hot and prepare to be amazed.
No flour? Still thick.
No long prep? Still restaurant-worthy.
It’s the kind of recipe that feels like a secret passed down by a kitchen wizard — but really, it’s just smart cooking with what you already have.
🧠 Bonus Knowledge: Why Pasta Water Is the Real MVP
Most people dump it down the drain, but pasta water is full of starch that binds sauces to pasta and creates that velvety texture chefs love. It’s basically the unsung hero of Italian cooking — and once you start using it, there’s no going back.
🎉 Final Thoughts
If you’ve made it this far, welcome to the club. You’ve officially unlocked a recipe that will save your dinner plans, impress guests, and make you feel like a low-key genius in the kitchen.
This is news to me — and now it’s news to you, too. Go make it.
