From Craig's Test Kitchen: a feel good version of Italian chef Ricardo Camanini's simple, elegant pasta preparation that legendary French chef Alain Ducasse declared "the best dish ever."
I've played with my take on this recipe for a while now, and it's always unique and very good. My aim is typically to create flavorful dishes that aren't excessively rich.
📌 RECIPE (how I made it this time):
While your spaghetti is cooking, in a saucepan over medium-low heat, reduce 1/3 cup aquafaba with 2 tsp brewer's yeast and a large dash or two of pepper. Flavors will continue concentrating as it reduces. Stir cooked spaghetti into the reduction to coat, serve topped with a dusting of brewer's yeast, black pepper, and a small pinch of sea salt. Pair with lightly cooked asparagus or broccoli 🥦.
I don't care much to cook with aquafaba, I think the key might lie in cooking the sauce with pasta water after the pasta is cooked, it will just take longer. I think next time I'll lightly boil asparagus and use some of that water...
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