Mantecatura

Mantecatura is the Italian finishing toss that turns a watery sauce into a glossy one that clings to every strand. Cook the pasta a touch shy of al dente, reserve a mugful of the starchy cooking water, then move the pasta straight into the pan of sauce with a splash of that water. Toss hard over low heat for about a minute: the starch and the rendered fat bind into a stable emulsion as the pasta finishes cooking and absorbs flavour. Add the water a little at a time — just enough to keep the sauce loose and creamy. The agitation, not extra oil or cream, is what makes it cling.