

Good thought, thank you, this method definitely called for grated parm (not the shakey canister kind), but I think maybe I didn’t have enough pasta water to start with, and I kinda suspect my temperature may have not been quite right as well. I’m probably going to try the more “traditional” version next time, I didn’t realize this method was kinda unusual! Haha. fingers crossed











Ah okay, that makes sense. The parm we got was marked “aged over 10 months” and it did seem a bit less dry than some of the more aged ones we’ve used in the past. We did just use the smallest side on the box grater though, not a microplane, so it’s definitely possible that it needed to be more finely grated. And that’s a great tip about just doing it w the pasta water at first, then adding in the butter, that sounds like a safer way to do it. And I’ve heard folks talking about using the sodium citrate in cheese dishes before but I’ve never actually tried it… Thanks so much! :)