coat the back of a spoon but still pour. If it tightens too much while you wait, a splash of pasta water, stock, or milk brings it right back.
What to serve alongside
The sauce is rich, so I like something that soaks it up without competing: a pile of buttered orzo, a few slices of crusty bread, or a simple bed of mashed potatoes. If you want to keep it lighter, steamed green beans or a sharp arugula salad cut through the cream nicely. A squeeze of lemon at the table is not strictly traditional, but it wakes everything
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