The secret is ghee/clarified butter.

Oil is for plebs.

Use a couple of table spewns of ghee for your sauce.

Then on the side yews boil your pastas.

Once yas strain ye pastos... Whack em in your sauce whilst it's cookin and woomf...

Best spoghetties or twisties or rigatonies or what have yews you've ever had.

We're talking pasta now, please discuss.

I would have to guess you're the one who has pastas down. I will have to remember this the next time I'm cooking up some spaghetti.

I've always used either a marinara sauce, alfredo sauce, or chili with my pasta.
-- BK

Ooouy'hoh I bet yee ah, might ah like that green pestos too ha?

Can't say that I do. I've never tried it.
--BK

Oh gee, thanks...now I kind of want to make conchiglie carbonara. :/

I TOLD YOU!

YOU ARE NOT ALLOWED TO POST HERE UNTIL YOU ACHIEVE OT5!

Shh. I do what I want.