J. Kenji López-Alt

Meatballs dropped on a deep dish of Pappardelle, garishly smeared with Five Cheese Marinara
Comments

I named this pasta after my favorite food-related blogger/writer, who once penned a turn of phrase that really stuck with me when it comes to describing a sauce. He might say that the meatball here is “enveloped in a thick, creamy robe” of five-cheese marinara.

Then again, he might not say that. I don’t know what Mr. López-Alt thinks about Olive Garden’s food. I do know that his book totally changed the way I approach both cooking and food in general, and I highly recommend it if you’re at all interested in the science of the subject.

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