Remaking Jimbo's PastaOnly using; 225g of Rigatoni Pasta, Whole Fat Milk, Cheese

By eco Published 2022-06-02 11:56:26

Remaking Jimbo's Pasta

Only using; 225g of Rigatoni Pasta, Whole Fat Milk, Cheese, Garlic, Butter, Japanese Mayo and a Slice of Lemon.

Boiled my pasta 2 minutes before my preferred doneness. Threw in 3 cloves of garlic and just lightly browned it in a pan. Now heres where it went wrong. Having not washed the pasta afterwards i forgot how salty the water was when i boiled it. So I had to make a ton of sauce with some of the pasta water, cheese, some milk and if it didnt thicken, a bit of cornstarch.

So still a bit salty for my taste so the japanese mayo helped. (Didnt have any Korean mayo) also threw in a squeeze of lemon. Real lemon helps, the concentrate from a bottle is a bit much unless you dilute it a bit.

Tossed it and just tried it for seasoning. Bit of salt, bit of pepper.
Then thats pretty much it. Seems edible enough honestly.

Next time ill burn the garlic plus mayo, add my pasta way too early and also add 3 tablespoons of concentrated lemon juice to be more accurate